Bisquick Lower Fat Zucchini Nut Muffins |
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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is an easier method, and a lower fat version. Ingredients:
2 cups bisquick reduced-fat baking mix |
1/3 cup granulated sugar |
1/2 cup walnuts, finely chopped |
1 tablespoon cinnamon |
2/3 cup carnation evaporated milk |
2 tablespoons enova vegetable oil |
1 egg |
1 tablespoon pure vanilla extract |
1 cup finely shredded zucchini, unpeeled |
Directions:
1. Heat oven to 400ºF.
2. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin tin.
3. In a small mixing bowl, mix the dry ingredients.
4. In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
5. 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.
6. Divide batter evenly among cups.
7. Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
8. Cool in the pan on a wire cake rim for 10 minutes before removing from cups.
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