Bisquick Zucchini Nut Muffins

• 2 cups original Bisquick baking mix
• 1/3 cup sugar
• 1/2 cup finely chopped walnuts
• 1 tablespoon cinnamon
• 2/3 cup 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. In a small mixing bowl, mix the dry ingredients.
3. In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
4. 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.
5. Divide batter evenly among cups.
6. Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
7. Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

baking mix, sugar, walnuts, cinnamon, milk, vegetable oil, egg, vanilla, zucchini

Taken from www.food.com/recipe/bisquick-zucchini-nut-muffins-273386 (may not work)