Bisquick Muffins Recipe

• 1 med ripe banana mashed
• 2 c. All Bran Extra Fiber
• 1 tsp vanilla
• 1 1/4 c. skim lowfat milk
• 1/4 c. eggbeaters
• 1 1/4 c. Reduced Fat Bisquick(r)
• 1 tsp cinnamon or possibly Apple Pie Spice
• 1/3 c. dark brown sugar
• 1 c. blueberries fresh or possibly frzn

1. Preheat oven to 400.
2. In a medium bowl mash the banana and add in the All Bran, the lowfat milk, the vanilla and the egg beaters.
3. In a small bowl mix the Bisquick, the spice and the brown sugar; add in to the wet mix, stir till just combined, don't overmix.
4. Mix in blueberries.
5. Spray muffin tin with Pam and fill muffin c..
6. Makes 12 muffins.
7. Bake for 20 min.
8. Remove cooked muffins from the pan and cold before eating.
9. The muffins are soft when they come out of the oven, but they hard up as they cold.
10. Hope you enjoy them.
11. One point each!
12. To freeze: I place each fully cooled muffin in a small, cheap sandwich bag.
13. I then place all the bagged muffins in a Freezer-weight Ziplock bag.
14. Remove muffins as needed.
15. They thaw quickly at room temperature, or possibly a muffin can be microwaved for about 20 seconds.
16. I prefer to microwave first and then put in a 350 degree F toaster-over for 5 - 10 mins to get a bit "crispy".
17. NOTES : Points will vary depending on the fiber content of your All Bran.
18. See below for break down:

banana mashed, fiber, vanilla, milk, eggbeaters, cinnamon, brown sugar, blueberries

Taken from cookeatshare.com/recipes/bisquick-muffins-84913 (may not work)