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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 12 |
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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. Ingredients:
2/3 cup milk |
1 tablespoon vegetable oil |
1 egg |
2 cups original bisquick baking mix |
1/4 cup fruit preserves (any flavor) |
2/3 cup powdered sugar |
2/3 cup powdered sugar |
4 teaspoons water |
Directions:
1. Heat oven to 400°F
2. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
3. Stir milk, oil and egg until blended.
4. Stir in Bisquick mix and sugar.
5. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
6. Bake 13 to 18 minutes or until golden brown.
7. Mix powdered sugar and water until smooth. Allow muffins to cool slightly before drizzling icing over warm muffins.
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