Saturday, July 5, 2008
BLUEBERRY MUFFINS (QUICK AND EASY)
The markets are filled with lucious, ripe berries, so now is the time to enjoy them. I love blueberries stirred into my oatmeal or layered with granola in a yogurt parfait. I also love blueberry crumb cake and blueberry muffins. No time to shop this past week, so something was needed to keep my coffee company this morning. A quick look in the fridge turned up a lovely container of blueberries. With time at a premium (that haircut won't wait), I dug out my quick and easy blueberry muffin from the Betty Crocker's Bisquick Cookbook which I hadn't yet returned to the shelf. It was 20 minutes from start to finish, including cooking time. You can't beat that!
Quick and Easy Blueberry Muffins - Yield 1 dozen
2 cups Original Bisquick (or any baking mix)
1/3 cup sugar
2/3 cup milk
2 tbs vegetable oil
1 cup fresh or frozen blueberries
Preheat the oven to 400 degrees. Line a 12 cup muffin tin with cupcake liners. Stir all ingredients except blueberries together until moistened. DO NOT OVERMIX!!!!! Fold in the blueberries gently. Divide batter evenly among cups. Bake 13 minutes, then check and bake in 2 minute intervals until golden brown (mine took 18 minutes). Remove immediately to a wire cooling rack so muffins don't get soggy.
N.I. 140 calories; fat 6g; carb 20g