Time 30m Yield 12 Number Of Ingredients 8 Steps:
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.
Time 35m Yield 12 muffins Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. Grease 12 muffin cups. In food processor, combine the sugar, egg, sour cream, and oil. Pulse until well blended. In a separate bowl, combine flour, soda, and salt. Add to the food processor and pulse just to blend. Fold in fruit. Spoon mixture into the muffin cups, filling them 3/4 full. Bake for 20 minutes or until a tester inserted in the center comes out clean.
Time 35m Yield 12 muffins Number Of Ingredients 13 Steps:
HEAT oven to 400 degrees F. Line 12 medium muffin cups with foil or paper liners. Combine oats, all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, cloves, salt and oil in bowl of electric mixer. MIX until coarse crumbs form. Stop mixer and add egg, 1 cup preserves, dried fruits and banana. Mix just until blended. Fill muffin cups until almost full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean; cool. HEAT remaining preserves in microwave on HIGH (100% power) for 20 seconds; spread on the tops of cooled muffins.
Time 35m Yield 12 muffins Number Of Ingredients 10 Steps:
Preheat oven to 375F. Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners. Combine flour, baking soda, cinnamon and salt in a medium bowl. Set aside. Drain peaches and reserve 1/3 cup of syrup. Puree peaches and reserved syrup in a blender, until smooth. Whisk the peach puree, sugar, egg substitute and oil. Add Bran Flakes and mix well. Add flour mixture and stir until dry ingredients are just moistened. DO NOT OVERMIX! Gently fold in blueberries. Divide batter among the muffin cups (about 2/3 full). Bake for 20 mins, or until toothpick test shows doneness. Serve warm.
