No-Cholesterol Fruit-Filled Muffins

Directions

1. Heat oven to 400℉ (200℃). High-altitude (3500-6500 ft.): Heat oven to 425 degrees F.) Grease bottoms of 12 medium muffin cups, 2 ½ x 1¼ inches, or line with paper baking cups.

2. In a medium mixing bowl, stir together the milk oil and egg substitute until well blended. Stir in remaining ingredients excluding fruit preserves and glaze just until moistened. Do not over mix.

3. Divide the prepared muffin batter evenly among the muffin tin cups. Make a reasonably deep well in the center of each muffin and drop in one level teaspoon fruit preserves onto center of each.

4. Bake for 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. Drizzle with glaze.

To make glaze

Stir together powdered sugar and water or milk in small bowl until smooth. Adjust the amount of liquid to reach the desired thickness.

Blueberry Bisquick Muffins

Use blueberry jam or preserves when filling the muffins. If you have fresh blueberries, gently stir in ½ cup to the batter.