When learning how to make muffins, easy Bisquick muffins can be turned into a variety of types of muffin recipes. As many of you know, Bisquick is a premixed baking mix. It was introduced to the American public in the 1930’s and has since become a staple in many American homes. It is a blend of flour, shortening, salt and baking powder. By simple additions to this mix, many products like biscuits can be made very quickly. Over the years, more easy recipes have been developed using Bisquick; everything from quiches, coffee cakes, main entrees and endless other recipes.
The following Bisquick muffins are from a low fat muffin recipe made with skim milk and an egg whites recipe. This single recipe can then be changed by adding fruit like blueberries or other fruit to the batter. It also can be changed by stirring in ingredients like oatmeal and raisins which totally change the flavor of the muffin recipe. Use your imagination with this recipe and try different fruits, nuts, chocolate chips, etc.
PLAIN SWEET MUFFINS
Preheat oven to 400F degrees.
Grease bottoms of 12 medium size (2 ½ by 1 ¼) muffin cups or line with paper muffin liners.
Beat egg whites slightly in a medium bowl.
Stir in remaining ingredients just until moistened.
Divide batter evenly among each muffin cup.
Bake until golden brown about 15 to 18 minutes.
Blueberry muffins: Fold into batter ¾ cup of fresh or frozen blueberries (I f I do not have fresh, I use frozen and do NOT thaw them first)
Oatmeal Raisin Muffins: Stir into the baking mix ¾ cup quick cooking oats, ½ cup raisins and 1 teaspoon cinnamon; then add remaining ingredients.
Another recipe for Bisquick muffins makes delicious banana muffins. The crunch filling really adds to the flavor.
BANANA MUFFINS RECIPE
Preheat oven to 400F degrees
Grease bottoms of 12 medium muffin cups (2 ½ x 1 ¼ inches) or line with paper liners.
Beat egg slightly; stir in remaining ingredients (except crunch)
Mix crunch ingredients together.
Fill each muffin cup ¼ full of muffin batter.
Divide crunch mixture evenly into each muffin cup.
Top crunch with remaining muffin batter.
Bake about 15 minutes or until golden brown.