| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 2 |
c |
Bisquick original baking mix |
| 1/4 |
c |
Sugar |
| 2/3 |
c |
Milk |
| 2 |
tb |
Vegetable oil or margarine or butter; melted |
| 1 |
c |
Fresh or frozen (unthawed) blueberries |
INSTRUCTIONS
HEAT oven to 400 degrees. Grease bottoms only of 12 medium muffin cups,
2-1/2x1-1/4 inches, or line with paper baking cups.
BEAT egg slightly in medium bowl. Stir in remaining ingredients except
blueberries just until moistened. Fold in blueberries. Divide batter evenly
among muffin cups.
BAKE 15 to 18 minutes or until golden brown. 1 dozen muffins.
Giant Blueberry Muffins: Grease and flour bottoms only of six 6-ounce
custard cups. Prepare batter as directed; divide evenly among cups. Place
cups on cookie sheet. Bake 18 to 22 minutes or until toothpick inserted in
center comes out clean.
Reheat Tip: Cool muffins; wrap, label and freeze up to 1 week. To serve,
place frozen muffins on ungreased cookie sheet. Heat in 400 degree oven 6
to 8 minutes or until warm.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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