Friday, July 30, 2010

Bisquick Blueberry Muffins/Coffee Cake

Bisquick Blueberry Muffins

2 cups Original Bisquick® mix
2/3 cup milk
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
3/4 cup fresh or frozen (thawed and drained) blueberries

1.Heat oven to 400 degrees F. 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.


Bisquick Coffee Cake

First, preheat your oven to 375 degrees. Get your round, 9 x 1 ½ inch pan ready by greasing it. Next, make your Streusel topping and set it aside:

•1/3 cup Bisquick
•1/3 cup brown sugar, packed
•1/2 teaspoon of cinnamon (I like to add a bit more since I love cinnamon!)
•2 tablespoons of margarine or butter
Mix the first three ingredients together. Then cut in the margarine with a fork or pastry blender until the mixture is crumbly.

For the batter you’ll need:

•2 cups of Bisquick
•2 tablespoons of sugar
•2/3 cup of milk
•1 egg

Mix all the batter ingredients together and spread in your prepared pan. Now sprinkle that with the Streusel topping. If you’d like, you can take a butter knife and zig-zag it through the topping for a marbled effect.

Pop it in the oven and bake it for 18 to 22 minutes. It should look golden brown on top when it’s done. Let it cool for just a few minutes so it will come out of the pan nicely, but to experience this coffee cake at it’s best, it should really be served warm.

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