Fruit-Filled Muffins

Sorce	hmossawi
Caloric	:1 Serving: Calories 160 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 1g); Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 13g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitami
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 2/3 cup milk 1 tablespoon vegetable oil 1 egg 2 cups Original Bisquick® mix 2 tablespoons granulated sugar 1/4 cup fruit preserves (any flavor) 2/3 cup powdered sugar 3 to 4 teaspoons water
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. 2. In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. 3. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.

Apricot-Cranberry Muffins

Sorce	Easypc
Caloric	:1 Serving: Calories 140 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 15g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 1 3/4 cups Bisquick Heart Smart® mix 1/2 cup sugar 1/3 cup chopped dried apricots 1/3 cup dried cranberries 3/4 cup milk 1 tablespoon butter or margarine, melted 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 2 egg whites or 1/4 cup fat-free egg product
Instructions	1. Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups. 2. In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups. 3. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. High Altitude (3500-6500 ft): For Bisquick Heart Smart® mix, heat oven to 425°F. For Original Bisquick® mix (using ingredient amounts in Substitution tip), heat oven to 425°F; omit butter.

Cinnamon-Orange Mini-Muffins

Sorce	Thunderdeath
Caloric	:1 Serving: Calories 130 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 8g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:24 mini-muffins 2 cups Original Bisquick® mix 1/4 cup sugar 1/4 cup butter or margarine, softened 1/2 cup milk 1 teaspoon grated orange peel 1 egg 2/3 cup sugar 1 teaspoon ground cinnamon 1/2 cup butter or margarine, melted
Instructions	1. Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups. 2. In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups. 3. Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm. High Altitude (3500-6500 ft): Use paper baking cups.

Blueberry-Oat Muffins

Sorce	Cristophorus
Caloric	:1 Serving: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 8g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 2/3 cup milk 1/3 cup packed brown sugar 2 tablespoons vegetable oil 1 egg 2 cups Original Bisquick® mix 1/2 cup quick-cooking oats 1 cup fresh or frozen blueberries
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. 2. In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): Heat oven to 425°F.

Blueberry Streusel Muffins

Sorce	ShadowHanD
Caloric	:1 Serving: Calories 165 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 250 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 2 %
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:12 muffins Cinnamon Streusel Topping 1/4 cup Gold Medal® all-purpose or whole wheat flour 2 tablespoons packed brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons firm butter or margarine Muffins 1 cup milk 1/4 cup vegetable oil 1/2 teaspoon vanilla 1 egg 2 cups Gold Medal® all-purpose or whole wheat flour 1/3 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or canned (drained) blueberries
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. 2. In large bowl, beat milk, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping. 3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.

Lemon Yogurt-Poppy Seed Muffins

Sorce	lanney
Caloric	:1 Serving: Calories 180 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins Muffins 1/3 cup milk 1/4 cup vegetable oil 1 container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt 1 egg 1 3/4 cups Gold Medal® all-purpose flour 1/4 cup granulated sugar 2 tablespoons poppy seed 1 tablespoon grated lemon peel 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Glaze 1/2 cup powdered sugar 2 to 3 teaspoons lemon juice
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups. 2. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.

Banana-Raisin Muffins

Sorce	SeKIB Prince
Caloric	:1 Serving: Calories 190 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 34g (Dietary Fiber 2g, Sugars 16g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitami
Ingridients	Prep Time:15 min Start to Finish:40 min Makes:12 muffins 2 cups Cheerios® cereal 1 1/4 cups Gold Medal® all-purpose flour 1/3 cup packed brown sugar 2 1/2 teaspoons baking powder 1 cup mashed ripe bananas 1 cup raisins 2/3 cup milk 3 tablespoons vegetable oil 1 egg
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups. 2. Crush cereal. In large bowl, stir together cereal, flour, brown sugar and baking powder. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. 3. Bake 18 to 22 minutes or until golden brown. High Altitude (3500-6500 ft): Bake 20 to 24 minutes.

Praline-Peach Muffins

Sorce	surf_cn
Caloric	:1 Serving: Calories 245 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 150 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins Topping 1/4 cup packed brown sugar 1/4 cup chopped pecans 1 tablespoon firm butter or margarine Muffins 1/2 cup packed brown sugar 1/2 cup milk 1/3 cup vegetable oil 1 teaspoon vanilla 1 egg 1 2/3 cups Gold Medal® all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup chopped fresh peach 1/2 cup coarsely chopped pecans
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In small bowl, mix 1/4 cup brown sugar and 1/4 cup pecans. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside. 2. In large bowl, beat 1/2 cup brown sugar, the milk, oil, vanilla and egg until well blended. Stir in flour, baking powder and salt just until ingredients are moistened. Fold in peaches and 1/2 cup pecans. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with topping. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to cooling rack.

Spiced Lemon Muffins

Sorce	fantasyoao
Caloric	:1 Serving: Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 220mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 9g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 3/4 cup milk 1/3 cup vegetable oil 1/2 cup sugar 2 teaspoons grated lemon peel 2 eggs 2 cups Gold Medal® all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups. 2. In large bowl, beat milk, oil, sugar, lemon peel and eggs with fork or wire whisk. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups. 3. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Chocolate Cherry Muffins

Sorce	weekTearful
Caloric	:1 Serving: Calories 560 (Calories from Fat 190); Total Fat 21g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 40mg; Sodium 430mg; Total Carbohydrate 84g (Dietary Fiber 4g, Sugars 55g); Protein 7g Percent Daily Value*: Vitamin A 2%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:55 min Makes:6 jumbo or 12 regular-size muffins 1 cup milk 1/2 cup vegetable oil 1 egg 1 1/2 cups Gold Medal® all-purpose flour 3/4 cup granulated sugar 1/2 cup unsweetened baking cocoa 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup chopped maraschino cherries, well drained and 2 tablespoons cherry juice reserved 1 cup powdered sugar
Instructions	1. Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2x1 3/4 inch) or 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups. 2. In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.) 3. Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan. 4. In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.