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!
Have a Delicious Evening!
August 5th, 2013