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Fruit-Filled Muffins

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Betty Crocker Kitchens
Updated May 9, 2007
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Whip up delicious fruit-filled muffins with what's probably already in your cupboard or fridge.

Fruit-Filled Muffins

  • Prep Time 10 min
  • Total 30 min
  • Servings 12
  • Ingredients 8
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Ingredients

  • 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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

160 Calories
4 1/2g Total Fat
3g Protein
26g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
160
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
6%
Trans Fat
1g
Cholesterol
20mg
6%
Sodium
260mg
11%
Potassium
80mg
2%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
13g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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