Bisquick Muffins Food

BISQUICK BLUEBERRY MUFFINS

Steps:

• Heat oven to 400 degrees.
• Grease muffin pan well.
• Stir all ingredients except blueberries in medium bowl, just until moistened.
• Fold in berries.
• Divide batter evenly in 9 muffin cups.
• Bake 13 to 18 minutes or until golden brown.
• Cool slightly and remove from pan to wire rack.
• Yield: 9 muffins.

BISQUICK MUFFINS

Steps:

• Preheat oven to 350 degrees F. In a large bowl mix all ingredients, then decide which type of fruit flavor you'd like.
• Add lemon juice and zest for lemon bisquick muffins or whole berries for another version.
• Spray muffin pan or use liners. Fill 3/4 of the way full - will make 12-15 muffins.
• Bake for about 15 minutes or until top springs back when touched gently in the middle with your finger.
• Remove from muffin pan and place on cooling rack. Shake powdered sugar on top for added sweetness and enjoy.

BANANA BISQUICK MUFFINS

Steps:

• Place biscuit mix in a medium bowl and break up any lumps.
• Combine remaining ingredients and stir into the biscuit mix.
• Fill paper-lined muffin cups 2/3 full.
• Bake at 400F 15-20 minutes.
• Cool in pan 5 minutes.

BISQUICK HAM & CHEESE MUFFINS

Steps:

• Heat oven to 400°F
• Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.).
• Beat eggs slightly in medium bowl with fork.
• Stir in Bisquick mix, milk and oil just until moistened.
• Stir in 3/4 cup of the cheese and the ham.
• Divide batter evenly among muffin cups.
• Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
• Bake 18 to 20 minutes or until light golden brown.
• Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.
• High Altitude (3500-6500 ft) No changes.

BISQUICK HEARTY BREAKFAST MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
• Beat milk, oil, and egg slightly in medium bowl. Stir in remaining ingredients just until moistened. Fill muffins cups about 1/2 full.
• Bake 20 minutes or until goldne brown, cool 5 minutes before removing from pan.

BISQUICK CRANBERRY-STREUSEL MUFFINS

Steps:

• Preheat oven to 400 degees.
• Grease bottoms only of 12 medium muffin cups.
• Mix brown sugar and 1 tbsp baking mix, reserve.
• Beat milk, eff and cranberry sauce slightly in medium bowl. Stir in 2 cups baking mix and the granulated sugar just until moistened.
• Fill muffin cups about 1/2 full, sprinkle with brown sugar mixture.
• Bake 18 minutes or until golden brown.
• Let cool slightly before removing them from pan.

BISQUICK ZUCCHINI NUT MUFFINS

Steps:

• Heat oven to 400ºF.
• In a small mixing bowl, mix the dry ingredients.
• In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
• Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
• Divide batter evenly among cups.
• Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
• Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

BISQUICK OATMEAL MUFFINS

Steps:

• Heat oven to 400.
• Grease 12 muffin cups or use paper liners.
• Mix all ingredients with a spoon to combine.
• Beat for about 30 seconds.
• Fill muffin cups 2/3 full with batter.
• Bake 15 to 20 minutes.
• Remove from pan immediately, split and butter each muffin.
• Cold muffins warm well in the microwave (20-30 seconds on high).