Saturday, April 30, 2011

Fruit Filled Muffins - Recipe

OK, let's get one thing straight.  I am not a Suzie Homemaker.  I don't mind cooking or baking.  I really have to be in the mood for it.  Or, in this case, it helps to relieve stress.  My husband attends the monthly Men's Prayer Breakfast at my church and he likes to bring something to share.  I try to make something, but he often times just buys something to bring.  The men probably don't care either way, but when he buys something it makes me feel like the lame wife.  That's my own issue.  So, I got up the gusto to make something last night for him to take this morning.  I didn't feel like going to the store to buy ingredients so I turned to my cupboard to see what I had. 
Behold!  An abundance of Bisquick; four boxes to be exact.  How did that happen?  It's time to go to the Bisquick website and start finding a yummy recipe.  It didn't take me long to find a couple of strong contenders.  But, I ended up settling on Fruit-Filled Muffins.  This decision was mostly because I had all the ingredients, but later turned out to be a genius choice.  Deee-Lish!  You can click HERE for the recipe at the website or just follow below.  I made some changes to the online recipe, so they are a little different.  NOTE:  I doubled this recipe (except for the powdered sugar and water) to make larger muffins and it worked really well.  So, if you want larger muffins use 2 times what is shown below.

Fruit-Filled Muffins

2/3 Cup milk
1 Tbsp vegetable oil
1 egg
2 Cups Original Bisquick mix
2 Tbsp granulated sugar
Fruit preserves (any flavor) - I used Smucker's strawberry
2/3 Cups powdered sugar
3 to 4 teaspoons water

1.  Heat oven to 400.  Grease bottom of 12 size muffin tin (of course I used my Pampered Chef 12 Cup Muffin Pan) or use paper baking cups (that is what I did). 
2.  Stir milk, oil, and egg until blended.  Stir in Bisquick mix and granulated sugar just until moistened. 
3.  Scoop about 1 1/2 - 2 Tbsp of batter into each cup.  I used my Pampered Chef Medium Scoop and it was perfect, easy, and no mess.  Then, plop some of that yummy fruit preserves on top.  I used a mounded teaspoon for each.  Here is what it should look like so far...
4.  Now, scoop another 1 1/2 - 2 Tbsp of batter on top of this to cover the fruit spread.

5.  Bake 13-18 minutes or until golden brown.  Cool slightly and remove from pan.  Now, mix the powdered sugar and water until smooth, drizzle over the warm muffins.  Welcome to a taste of heaven.  Here is what mine looked like....
I know, I know.  It's difficult to contain yourself.  Please don't try to bite your computer screen.  Just go make your own batch...NOW!  Then, come back here and tell me how yours turned out.  I must confess that I hope there aren't a lot of men there this AM so my husband will bring home the leftovers.  If not, then I guess you all know what I'll be doing this afternoon....making muffins :)

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