Light and Fluffy Muffins with Variations

2 cups Heart Healthy Bisquick

1/3 cup granulated sugar

2/3 cup low-fat milk

2 tablespoons canola oil

1 egg or 1/4 cup egg substitute

1 cup of fresh or thawed frozen blueberries that have been rinsed so water runs clear. (Otherwise, you will have blue blueberry muffins!)

Mix all ingredients lightly in a medium size bowl until all lumps are mixed, but do no over mix-or the muffins will be tough and the tops will be flat instead of rounded as they are supposed to be.

Spoon into greased muffin pans and then top with a little raw sugar or pearl sugar to top.

Bake in a 400 degree oven about 15 minutes.


 Note this is a basic muffin recipe and you can make these variations that I created:

Banana Coconut: Instead of adding the blueberries, add two sliced up bananas and 1/2 cup flaked coconut to the batter

Chocolate Almond-Skip the blueberries and add 1 teaspoon pure almond extract and about 1/2 cup finely chopped almonds

Pineapple Orange Coconut-Skip the blueberries and add 1/2 cup drained crushed pineapple (drained in a fine colander), 1/4 cup flaked coconut and 1 teaspoon pure orange extract

Enjoy coming up with flavors of your own and post them here when you think em’ up!

Polly Motzko

Have a Delicious Evening!

August 5th, 2013

8:17 p.m.