Berry Shortcake Muffins

Berry Shortcake Muffins

All your favorite shortcake flavors---the berries, butter and even the whipping cream all packed into a yummy portable Bisquick® muffin!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

12

muffins

2
cups Original Bisquick® mix
1/3
cup sugar
2/3
cup whipping cream
2
tablespoons melted butter
1
egg
3/4
cup diced fresh strawberries
3/4
cup fresh blueberries*
Powdered sugar, if desired
  1. Heat oven to 400°F. Place paper baking cup in each muffin cup; spray inside of paper cups with cooking spray.
  2. In large bowl, stir all ingredients except berries just until moistened. Fold in berries. Spoon batter evenly into muffin cups.
  3. Bake 15 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Just before serving, sprinkle muffins with powdered sugar. Serve warm.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Small blueberries will distribute more evenly between each muffin. Frozen blueberries, thawed and very well drained can be used, but they may bleed into the muffin batter when mixing.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 190
    • (Calories from Fat 80),
  • Total Fat 8g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 310mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 0g,
    • Sugars 14g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.