Bisquick Light Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Bisquick Light, 2 cup Milk, nonfat, .666 cup Splenda No Calorie Sweetener, 16 tsp Crisco Pure Vegetable Oil, 2 tbsp Egg, fresh, 1 large Blueberries, fresh, .75 cup
1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
3. Bake 13 to 18 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.
Number of Servings: 12
Recipe submitted by SparkPeople user JNY168.
2. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
3. Bake 13 to 18 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.
Number of Servings: 12
Recipe submitted by SparkPeople user JNY168.
Nutritional Info Amount Per Serving
- Calories: 106.0
- Total Fat: 4.1 g
- Cholesterol: 18.0 mg
- Sodium: 182.8 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.2 g
- Protein: 2.5 g
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