FRUIT FILLED MUFFINS
Here's an easy variation of a recipe I tried out and didn't end up following the directions but turned out delicious! I normally don't like Bisquick recipes b/c they aren't sweet enough and tend to be too starchy and end up tasting more like biscuits but i think screwing this up made them better. If you don't want to bother with the icing they are still sweet and yummy without it. I used a variety of jellies such as: sugar free Orange Marmalade, Sugar Free Raspberry Preserves, Regular Blueberry Preserves, and Regular Strawberry Preserves. You can also make them lighter by substituting 2 egg whites or 1/4 cup fat-free egg product for the egg. Use fat-free (skim) milk and Bisquick Heart Smart® mix.
Provided by biscuits03
Categories Breakfast
Time 28m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F
- Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- Stir milk, oil and egg until blended.
- Stir in Bisquick mix and sugar.
- Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
- Bake 13 to 18 minutes or until golden brown.
- Mix powdered sugar and water until smooth. Allow muffins to cool slightly before drizzling icing over warm muffins.
Nutrition Facts : Calories 180.8, Fat 5.1, SaturatedFat 1.4, Cholesterol 19.9, Sodium 270, Carbohydrate 31.2, Fiber 0.5, Sugar 18.7, Protein 2.6
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