2 c. Bisquick
1/2 c. sugar, divided
1 1/4 tsp. cinnamon, divided
1/2 c. applesauce
1/4 c. milk
1 egg, slightly beaten
2 Tbsp. vegetable oil
Combine Bisquick, 1/4 cup sugar and 1 teaspoon cinnamon.
Add applesauce, milk, egg and oil.
Beat 30 seconds.
Fill greased muffin pan 2/3 full.
Bake at 400° for 12 minutes or until lightly browned.
Cool slightly before removing from pan.
Combine 1/4 cup sugar and 1/4 teaspoon cinnamon.
Dip tops of muffins in a little melted margarine; then dip in sugar-cinnamon mixture.
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon sugar
2 tablespoons honey
1 1/4 cups plain yogurt -- room temperature
1/4 cup melted butter
1 tablespoon grated lemon peel
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons water
Combine first 4 ingredients; set aside.
In another bowl, combine sugar, honey, eggs, yogurt, butter and rind.
Add dry ingredients and mix.
Spoon into greased muffin tins.
Bake at 375 F. for 15 minutes or until wooden pick in center tests done.
To make syrup, combine ingredients in a small saucepan; boil 1 minute.
Drizzle syrup over warm muffins.
2 1/4 c. flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 c. margarine
3 c. drained, sliced peaches, diced
1/3 c. plus 2 tsp. sour cream
1 beaten eggs
Preheat oven to 400 degrees.
Line 12 (2 1/2 inch) muffin cups with paper baking cup.
In medium mixing bowl, combine flour, sugar, baking powder and cut in margarine until mixture resembles coarse meal.
In separate medium bowl, combine remaining ingredients, add to
flour mixture and stir to combine.
Fill each cup with an equal amount of batter, approximately 2/3 full.
Bake for 15 minutes until golden brown and toothpick inserted in center comes out dry.
Remove muffins to wire rack and
let cool 5 minutes; invert muffins onto wire rack and let cool completely.
2 1/2 cups all-purpose flour
2/3 cup sugar
1 tsp baking soda
3/4 tsp salt
1 1/2 cup fresh strawberries, sliced
1 cup skim milk, *see note
1/3 cup margarine, melted
1 1/4 tsp vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
vegetable cooking spray
1 1/2 tbsp sugar
*note: add 1 tbsp vinegar or lemon juice to the milk, let sit for 5 minutes. Or substitute nonfat buttermilk.
Combine flour and next 4 ingredients in a large bowl, and stir well.
Add fresh strawberries; stir well, and make a well in center of mixture.
Combine buttermilk and next 4 ingredients; stir well.
Add to dry ingredients, stirring just until moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tbsp sugar evenly over muffins.
Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean.
Remove from pans immediately; let cool on a wire rack.
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