Grape Muffins Recipe
Ingredients
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| 1/4 cup reduced-fat Bisquick | ||
| 3 tablespoons sugar substitute or granulated fructose | ||
| Baking powder | 1 Teaspoon | |
| 30 large red seedless grapes, at room temperature | ||
| Milk fat | 1 Cup (16 tbs) | |
| 3 tablespoons unsalted margarine or butter, melted or 1/4 cup canola oil | ||
| 1/3 cup egg substitute or 1 large egg, beaten | ||
| 1 tablespoon thinly sliced and snipped or grated orange zest | ||
Directions
Preheat oven to 400°.
Oil a 12-cup muffin pan or use a nonstick pan.
In a large bowl, whisk together the flour, Bisquick, sugar substitute, and baking powder.
Set aside.
In a small bowl, slice each grape into four pieces.
Set aside.
In a bowl, beat together the milk, melted margarine, and egg substitute.
Pour liquid mixture into dry ingredients and mix until just combined.
Gently mix in cut grapes, distributing evenly.
Fill 10 of the 12 muffin cups one-quarter full.
Sprinkle on the zest.
Finish dividing the rest of batter equally into the muffin cups, covering the zest.
Bake for 25 minutes, or until knife inserted in center comes out clean.
Remove from oven.
Cool for 5 minutes.
Place muffins on rack.
Oil a 12-cup muffin pan or use a nonstick pan.
In a large bowl, whisk together the flour, Bisquick, sugar substitute, and baking powder.
Set aside.
In a small bowl, slice each grape into four pieces.
Set aside.
In a bowl, beat together the milk, melted margarine, and egg substitute.
Pour liquid mixture into dry ingredients and mix until just combined.
Gently mix in cut grapes, distributing evenly.
Fill 10 of the 12 muffin cups one-quarter full.
Sprinkle on the zest.
Finish dividing the rest of batter equally into the muffin cups, covering the zest.
Bake for 25 minutes, or until knife inserted in center comes out clean.
Remove from oven.
Cool for 5 minutes.
Place muffins on rack.
Chef
