Bisquick Zucchini Cheddar Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Mix the flour, baking powder, baking soda, and salt in a bowl.
• In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Steps:

• In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
• Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
• In a medium bowl, whisk together the eggs, buttermilk, and butter.
• Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
• Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
• Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
• Sprinkle more cheddar cheese on top of the muffins.
• Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
• Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
• Enjoy!
• Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams

Steps:

• 1. Preheat oven to 350 degrees
• 2. Grease 9x13 baking pan
• 3. In large bowl, mix all ingredients together. If the batter is too thick add a little water. Pour into prepared baking pan. Bake 25 minutes or until top is golden in color. You may also use mini cupcake pans to make these as appetizers.

Steps:

• Preheat over to 350°F.
• Grate zucchini (with skin) and place in a mesh strainer. Squeeze out excess water and set aside to further drain.
• In large bowl, combine flours, baking powder, baking soda, salt, nutmeg and sugars with a fork.
• Add zucchini and 1 1/2 cups of cheese.
• In a small bowl, lightly beat eggs,oil and vanilla.
• Fold wet ingredients into dry and mix gently until just combined. Batter will be thick.
• Spoon into prepared muffin tins and top each muffin with remaining cheese.
• Bake for 20-25 minutes or until toothpick inserted comes out dry.

Steps:

• Heat oven to 400ºF.
• In a small mixing bowl, mix the dry ingredients.
• In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
• 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.
• Divide batter evenly among cups.
• Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
• Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

Steps:

• Heat oven to 400ºF.
• Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin tin.
• In a small mixing bowl, mix the dry ingredients.
• In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
• 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.
• Divide batter evenly among cups.
• Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
• Cool in the pan on a wire cake rim for 10 minutes before removing from cups.