This muffin recipe first appeared on Bisquick boxes in the 1930s and was simply called "Bisquick Muffins." To get a more tender muffin, we used granulated sugar instead of brown sugar used in the original recipe. Serve these muffins warm, with cream cheese and your favorite fruit jam.
Apple-Cinnamon Muffins: Stir in 1 teaspoon ground cinnamon with the Bisquick mix. Stir 3/4 cup chopped peeled all-purpose apple into batter.
Blueberry Muffins: Stir 3/4 cup fresh or frozen (do not thaw) blueberries into batter.
Oatmeal-Raisin Muffins: Decrease Bisquick mix to 1 1/2 cups. Stir 3/4 cup quick-cooking oats, 1/2 cup raisins and 1 teaspoon ground cinnamon into batter.