- 1
- 10 mins
- 30 mins
Ingredients
- 2/3 cup milk
- 2 tablespoons vegetable oil, or butter or margarine, melted
- 1 egg
- 2 cups Original Bisquick® mix
- 1/3 cup sugar
Preparation
Step 1
Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, beat milk, oil and egg with wire whisk or fork until blended. Stir in Bisquick mix and sugar just until moistened. Spoon batter into muffin cups.
Bake 15 to 18 minutes or until golden brown.
This muffin recipe first appeared on Bisquick boxes in the 1930's and was simply called "Bisquick Muffins." To get a more tender muffin, we used granulated sugar instead of brown sugar used in the original recipe. Serve these muffins warm, with cream cheese and your favorite fruit jam.
Apple-Cinnamon Muffins: Stir in 1 teaspoon ground cinnamon with the Bisquick mix. Stir 3/4 cup chopped peeled all-purpose apple into batter. Blueberry Muffins: Stir 3/4 cup fresh or frozen (do not thaw) blueberries into batter. Oatmeal-Raisin Muffins: Decrease Bisquick mix to 1 1/2 cups. Stir 3/4 cup quick-cooking oats, 1/2 cup raisins and 1 teaspoon ground cinnamon into batter.