Pineapple-walnut Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables, Grains | Dessert | 12 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 2 | c | Bisquick original baking mix |
| 1/3 | c | Packed brown sugar |
| 1/2 | t | Ground nutmeg |
| 1/2 | c | Milk |
| 2 | T | Vegetable oil |
| 1 | 8-oz crushed pineapple in | |
| juice undrained | ||
| 1/2 | c | Chopped walnuts |
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 large bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. Bake 15 to 18 minutes or until light golden brown. 1 dozen muffins. From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 53
Total Fat: 6.2g
Cholesterol: 16.3mg
Sodium: 12.6mg
Potassium: 55mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 6.7g
Protein: 1.6g