Wake up sleepyheads with piping-hot muffins kissed with cranberries.
cups Original Bisquick™ mix
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
tablespoon poppy seed
teaspoon grated lemon peel
cup fresh or frozen (thawed) cranberries
Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or grease bottoms only of muffin cups.
In large bowl, stir all ingredients except cranberries just until moistened. Stir in cranberries. Fill muffin cups about 3/4 full.
Bake 18 to 20 minutes or until golden brown. Let stand 5 minutes; remove from pan.
Drizzle warm muffins with a glaze made by mixing 1/2 cup powdered sugar and 1 to 2 tablespoons of milk or whipping cream until smooth and thin enough to drizzle.
Overmixing can make muffins tough, heavy or rubbery. Muffin batter should not be beaten as much as cake batter. Mix only until the dry ingredients are moistened. It will still be slightly lumpy, which is typical of muffin batter.
Try using 1/2 cup of dried blueberries, cherries or cranberries instead of the fresh
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.