Bisquick Lower Fat Zucchini Nut Muffins

• 2 cups Bisquick reduced-fat baking mix
• 1/3 cup granulated sugar
• 1/2 cup walnuts, finely chopped
• 1 tablespoon cinnamon
• 2/3 cup Carnation Evaporated Milk
• 2 tablespoons enova vegetable oil
• 1 egg
• 1 tablespoon pure vanilla extract
• 1 cup finely shredded zucchini, unpeeled

1. Heat oven to 400u0b0F.
2. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin tin.
3. In a small mixing bowl, mix the dry ingredients.
4. In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
5. Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
6. Divide batter evenly among cups.
7. Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
8. Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

bisquick reduced, granulated sugar, walnuts, cinnamon, carnation, vegetable oil, egg, vanilla, zucchini

Taken from www.food.com/recipe/bisquick-lower-fat-zucchini-nut-muffins-273405 (may not work)