Breakfast meal holds a surprise

September 11, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

START THE MORNING off with a take-along breakfast. These luscious muffins are simple to make and have a surprise inside: a touch of sweet fruit preserves.

Be sure to drizzle the muffins with glaze before they cool.

This recipe is from General Mills Inc.

Fruit-Filled Muffins

2/3 cup milk

1 tablespoon vegetable oil

1 egg or equivalent egg substitute

2 cups baking mix, such as Bisquick

2 tablespoons sugar

1/4 cup fruit preserves, any flavor

2/3 cup powdered sugar

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2 x1 1/4 -inches, or line with paper baking cups. Stir milk, oil and egg in medium bowl until blended.

Stir in remaining ingredients -- except fruit preserves and powdered sugar -- just until moistened. Divide batter evenly among cups.

Drop one level teaspoon fruit preserves onto center of batter in each cup. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan.

Drizzle with glaze. Make glaze by stirring the powdered sugar with three to four teaspoons water in small bowl until smooth.

Fruit-filled muffins are quick, portable breakfast.

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