Orange Almond Streusel Muffins and Sweet Blueberry Biscuits

Orange Almond Streusel Muffins

Streusel topping

Two tablespoons packed brown sugar and 2 tbsp sliced almonds that are chopped

One tablespoon Heart Healthy Baking Mix

1 tbsp cold butter or margarine. In this case I used butter, which gave it really wonderful rich flavor.

Muffin batter:

1/3 cup packed brown sugar

1 teaspoon or more grated orange peel

1/2 cup fresh orange juice

1/4 cup canola oil or extra virgin olive oil

1/2 teaspoon orange extract

1 egg or 1/4 cup egg substitute

2 cups heart-healthy Bisquick baking mix

1/4 cup sliced almonds

How to:

Heat oven to 400 degrees Fahrenheit and place paper baking cups in each of 12 regular-size muffin cups. I used silicone baking pan which made it really wonderful, but I still put the baking cups inside it so it will be easier to clean.

In a medium Bowl mix 2 tablespoons brown sugar 2 tablespoons of almonds in 1 tablespoon of the quick mix and cut in the butter with a fork and then set aside for the streusel.

In a large bowl or KitchenAid mixer Bowl mix muffin ingredients except the Bisquick mix and almonds. Lastly stirring the Bisquick until just moistened. Stir in the almonds and divide the batter among muffin cups and sprinkle evenly with streusel topping.

Bake 13 to 15 minutes or until golden brown period immediately move from the pan to the cooling rack.

This recipe was adapted by Paulette Motzko from Bisquick Breakfast and Brunch recipes March 28th 2014


Sweet Blueberry Biscuits

1/ 1/4 cups heart-healthy Bisquick plus 2 tablespoons

1/3 cups blueberries

2/3 cups nonfat milk or regular milk or soy milk

Two tablespoons granulated sugar

Coarse sugar for garnish before baking

Mix all the ingredients together for the blueberry biscuits and just stir until mixed and make sure not to overmix.

Mix muffins in silicone or regular muffin pan with paper liners inside each muffin cup. Bake about 15 minutes or until done and tests clear with a toothpick.






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