| 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 Cascadian Farm® frozen organic blueberries |
| 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. |
| Heat oven to 425°F.
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|
| Use Bisquick Heart Smart® mix. Substitute fat-free (skim) milk for the milk and 2 egg whites or 1/4 cup fat-free egg product for the egg. |
|
| For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries. |
|
| For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray. |
Nutrition Information:
160 ( 50); 6g ( 1 1/2g, 1g); 20mg; 260mg; 24g ( 1g, 8g); 3g 0%; 0%; 4%; 4% 1 ; 1/2 ; 0 ; 1 1 1/2