Fruit-Filled Muffins
Fruit-Filled Muffins recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup | milk |
|
| 2 | cups | biscuit baking mix (bisquick) |
*
|
| 1 | tablespoon | vegetable oil |
|
| 2 | teaspoons | sugar |
|
| 1 | each | eggs |
|
| ¼ | cup | fruit preserves | * |
| Glaze | |||
| ⅔ | cup | powdered sugar |
|
| 4 | tablespoons | water |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Directions
Heat oven to 400℉ (200℃).
Grease bottom of 12 medium muffin tins, or line with paper baking cups.
Stir milk, oil and egg in medium mixing bowl until blended.
Stir remaining ingredeints( except fruit preserves and glaze) just until moistened.
Divide batteer among cups. Drop 1 level teaspoonful fruit preserves in center of each cup.
Bake 13 to 18 minutes until golden brown.
Cool slightly, remove from pan. Stir sugar and water in small bowl until smooth.
Drizzle on muffins.
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