Bisquick Bran Muffins
My 10-year-old today made these bran muffins, and they came out moist, and not too sweet. Perfect for breakfast or snack. She enjoyed making these muffins very much.
Yield
10 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
biscuit baking mix (bisquick)
bake it all mix, do not pack |
*
|
| 1 | large |
eggs
|
|
| ¼ | cup |
sugar
|
|
| ¾ | cup |
buttermilk
or sour milk* |
|
| 1 | cup |
bran
whole |
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
biscuit baking mix (bisquick)
bake it all mix, do not pack |
*
|
| 1 | large |
eggs
|
|
| 59 | ml |
sugar
|
|
| 177 | ml |
buttermilk
or sour milk* |
|
| 237 | ml |
bran
whole |
|
| 2.5 | ml |
baking soda
|
|
Directions
*To make sour milk, place 2 teaspoons vinegar into a measuring cup and fill to the ¾ cup mark with milk.
Break egg into bowl; beat.
Add sugar and milk.
Stir in bran and let stand a minute to moisten.
Add Mix and soda.
Stir quickly until just mixed. Batter will be lumpy.
Fill muffin cups, rubbed well with shortening, ½ full.
Bake in a 425℉ (220℃). oven, 15 minutes.
Serve hot with jam or jelly.
YIELD: 10 to 12 large muffins
