Small Batch Muffins That Whip Up in No Time-To Please Everybody’s Tastes

Easy Small Batch Muffins

Recipe adapted by Paulette Le Pore Motzko from “Millisecond Muffins” from “Magic Bullet 10 Second Recipes”


I love my Magic Bullet and bought one over a year ago and recently bought another one. They improved it and made the large container larger and included more lids, which I appreciated. If you do not have one, you can still make these delicious muffins by simply stirring in a small bowl. If you want to get out the Kitchen Aid, go ahead, but they mix in a flash with a bowl and spoon, the way they did it before electricity!

Preheat oven to 400 degrees and line a muffin cup pan with liners or spray with non stick spray

1 egg

1/2 cup low fat milk

1 tablespoon canola oil, corn oil or the oil of your choice

1 and 1/4 cup Bisquick Heart Healthy Baking Mix

1/4 cup Splenda or granulated sugar

1. Simple put the wet ingredients in the small container of the Magic Bullet or a medium size bowl and mix until blended. Then add in the baking mix and stir until combined.

Bake in a 400 degree oven until done, about 15 minutes to 20 minutes.


To flavor muffins:

I made two of each flavor

Chocolate Chip-2 tablespoons semisweet chocolate chips poured on top the muffin and then gently pressed into the batter with the back of the spoon.

Dried Fruit-Cried Cranberries, Dried Pineapple, Dried Mango, Dried Cherries-2 tablespoons of the fruit mix poured on top of the muffins and then pressing the dried fruit into the muffin batter.

Banana Walnut-Two banana slices artfully pressed into the top of each muffin and then a walnut segment put on the side of the banana slice, then pressed slightly into the batter.