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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A very flavorful but good for you muffin that I adapted from Better Homes & Garden's. I iced them with Cream Cheese Frosting and put rainbow pearl sugar on them and they look like they came out of a bakery. All who have tried them loved them too! Read more ! Ingredients:
2 cups low fat bisquick |
1/2 cup pumpkin-(not pumpkin pie mix) |
1.4 cup granulated sugar |
1/4 cup milk |
1/4 cup oil |
1 tablespoon pumpkin pie spice |
1/2 teaspoon cinnamon |
1/4 cup egg substitute |
1/2 cup finely chopped walnuts |
also: you can add up to 1 cup of pineapple chunks in the batter. just make sure you drain the pineapple before you add it or it will dilute the batter too much. |
Directions:
1. Mix all ingredients thoroughly but not too much; mix just until dry ingredients are moistened.
2. Take a standard ice cream scoop and scoop the batter into each cup of the silicone muffin pan. (You can use metal pans too but I'd recommend paper liners.)
3. The great thing about using silicone is that the muffins pop right out without any greasing of the pan or muffin liners!! I couldn't believe it when I saw how great they work!
4. I love using an ice cream scoop to put batter into muffin pans; it works so great without any drops on the pan.
5. Bake in a 400 degree oven for about 20 minutes or until the muffins are brown and done. It largely depends on the size of the muffin pan you use. I would just check at 15 minutes and then add extra minutes until done. Then keep track of how long you baked them for the next time round. (It depends on the temperature of your oven too.)
6. I would largely advise anyone who hasn't tried to bake with silicone baking pans to try and save to buy some!!!
7. I got a 10 piece set at QVC and I absolutely love it!
8. It was the best price anywhere! If you're interested more in how to get it if they still have it, just email me & I'll tell you more about it.
9. Happy cooking to you all!
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