Summer Recipe Swap

Welcome to Wild Card Wednesday.  Today, I’m going to share one of my easy recipes with you and invite you to share your favorite easy recipe in the comments section.

This is the time of year when many of us are going to family reunions, class reunions, and other sorts of gatherings.  There’s always the question, “What the hell am I going to cook?”  It has to be something that travels well and that tastes good enough so I don’t have to bring any home.

Several years ago, I bought a Bisquick cookbook from the 1960s.  Within in the recipes, I found a keeper.

Let me introduce y’all to the my version of Bisquick muffins. They’re versatile and tasty.  They can be as light or as rich as you like.  And, if you’re taking them somewhere, you can bake them in a disposable muffin tin and leave the whole shebang behind.

Below is the basic recipe, which I had to tweak a little to produce results I liked.  Be sure to keep reading.  After I talk about the basic muffins, I’ll talk about how to make them awesome.


Basic Bisquick Muffins

What you need:

  • 2 cups Bisquick
  • 1/3 cup sugar (white or brown–your choice)
  • 3/4 cup Milk
  • 1 Egg
  • 3 tbsp. oil or melted shortening

How to:

  • Heat oven to 400° F.
  • Mix ingredients with fork until smooth.
  • Spoon mixture into prepared* muffin tin, filling cups to 75% full.
  • Bake for 15-17 minutes.

Recipe makes 12 muffins. 

*When I say prepared, I mean the muffin tin has either been sprayed with nonstick cooking spray or greased with shortening or oil.  The same effect can also be had by using those paper cupcake liners, but I never have those on hand.  

The recipe sounds pretty plain, I know.  But the devil is in the details on this one.  Pick any one of the ideas below to jazz up your muffins.

  • Add 8 oz. canned crushed pineapple and 1/4 cup coconut flakes to batter for piña colada muffins
  • Add a mashed ripe banana and 1/2 cup chopped pecans to batter
  • Add one can of blueberries to batter.  Note on this one: I’m not talking about pie filling but about canned blueberries.  I buy Oregon Brand.  Another thing to understand: Your muffins will be blue.  They are not as attractive as the other options, but they do taste good.
  • Add a mashed ripe banana and 1/2 cup peanut butter chips to batter
  • Add 1/4 teaspoon ground ginger and chopped peaches to batter.  I’ve used the canned peaches and pulsed them in the food processor for this variation.
  • Add a mashed ripe banana and 1/2 cup chocolate chips to batter
  • Add 1 teaspoon cinnamon and 1/2 cup applesauce to batter.
  • Add your choice of fresh fruit to the muffins.  Be warned on this one, though.  You may have to add more sugar to achieve the flavor you want.

If the muffins look too plain, sprinkle them lightly with powered sugar.

So that ends my lesson on making quick and easy Bisquick muffins.  The best advice I can offer is to be creative.  The result is not decadent or fancy, but people seem to enjoy my moist, tasty muffins.  And it only takes me about half an hour to whip up a batch.


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