Recipe: Hearty Breakfast Muffins (oats, carrots, apple, raisins, nuts and Bisquick)

HEARTY BREAKFAST MUFFINS

"Chock-full of healthful carrots, apples, raisins and walnuts, these moist, flavorful muffins make a great breakfast or between-meal snack."

1/4 cup milk
2 tablespoons vegetable oil
1 egg
1 1/2 cups Bisquick baking mix
1/4 cup regular or quick-cooking oats, uncooked
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup shredded pared carrot
1/2 cup shredded pared apple (about 1 small)
1/4 cup raisins
2 tablespoons chopped walnuts

Heat oven to 400 degrees F. Grease bottoms of 12 medium muffin cups, 2 1/2 x 1 1/2-inches, or line with paper baking cups.

Beat milk, oil and egg slightly in medium bowl. Stir in remaining ingredients just until moistened. Fill muffin cups about half full.

Bake 20 minutes or until golden brown. Cool 5 minutes before removing from pan.

VARIATIONS:

JUMBO HEARTY BREAKFAST MUFFINS (makes 8 muffins):
Line 8 medium muffin cups with paper baking cups. Divide batter among baking cups. Bake 25 minutes or until golden brown.

NO-CHOLESTEROL HEARTY BREAKFAST MUFFINS:
Substitute skim milk for the milk and 2 egg whites or 1/4 cup cholesterol-free egg product for the egg.

Makes 1 dozen muffins
From: Recipelink.com
Source: Recipe booklet: Bisquick Family Favorites - 60 years, Most-Requested Recipes, Betty Crocker Creative Recipes No. 62, November 1991