Bisquick Berry Yogurt Muffins
Bisquick Berry Yogurt Muffins recipe
Yield
14 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
blackberries
fresh, washed, dried |
|
| 1 | tablespoon |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
yogurt, plain
|
|
| 3 | tablespoons |
butter
or margarine, melted |
|
| 2 ½ | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | teaspoon |
lemon zest
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
blackberries
fresh, washed, dried |
|
| 15 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
yogurt, plain
|
|
| 45 | ml |
butter
or margarine, melted |
|
| 591 | ml |
biscuit baking mix (bisquick)
|
*
|
| 5 | ml |
lemon zest
chopped |
|
Directions
Preheat oven to 400℉ (200℃).
Sprinkle berries with sugar; toss lightly to coat; set aside.
In a large bowl, beat egg; add yogurt and melted butter or margarine; beat until smooth; add baking mix; stir until just blended; fold in berries and lemon zest.
Spoon mixture into greased or sprayed muffin cups, 3 inch in diameter and 1½ inch deep.
Bake for 20 to 25 minutes, or until a toothpick inserted in the centre comes out clean.
Cool for 5 minutes in cups; finish cooling on rack.
