Total Time
28mins
Prep 10 mins
Cook 18 mins

Here's an easy variation of a recipe I tried out and didn't end up following the directions but turned out delicious! I normally don't like Bisquick recipes b/c they aren't sweet enough and tend to be too starchy and end up tasting more like biscuits but i think screwing this up made them better. If you don't want to bother with the icing they are still sweet and yummy without it. I used a variety of jellies such as: sugar free Orange Marmalade, Sugar Free Raspberry Preserves, Regular Blueberry Preserves, and Regular Strawberry Preserves. You can also make them lighter by substituting 2 egg whites or 1/4 cup fat-free egg product for the egg. Use fat-free (skim) milk and Bisquick Heart Smart® mix.

Ingredients Nutrition

Directions

  1. Heat oven to 400°F
  2. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  3. Stir milk, oil and egg until blended.
  4. Stir in Bisquick mix and sugar.
  5. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
  6. Bake 13 to 18 minutes or until golden brown.
  7. Mix powdered sugar and water until smooth. Allow muffins to cool slightly before drizzling icing over warm muffins.

Reviews

(1)
Most Helpful

Great recipe! This is a quick and easy way to have a variety of "fruit" muffins when you're out of fruit. I always have some kind of jam in the fridge -- today I used strawberry jam. Delicious, and very pretty with a tiny bit of jam peeking out of the tops. I didn't care for the icing but the muffins are great w/o it. Oh, and I used 1/2 cup granulated sugar in the muffin batter, instead of the powdered sugar because I was running low. Thanks for posting!

CajunBaby January 22, 2010

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