Recipe: Microwave Muffins using Quick Bread Mix (1980's)

MICROWAVE MUFFINS FROM PILLSBURY QUICK BREAD MIX

FOR THE MUFFINS:
1 pkg. Pillsbury Quick Bread Mix (Banana, Nut, Date, Blueberry Nut, Cranberry or Carrot Nut)
1 cup milk
1/4 cup oil
1 egg
FOR THE TOPPING:
1 tablespoon sugar
1 teaspoon ground cinnamon

Line plastic muffin cups or 6 oz. microwave-safe custard cups with paper baking cups for desired number of muffins.

In large bowl, combine (dry) bread mix, milk, oil and egg; stir 50 to 75 strokes until dry particles are moistened. (Fold in contents of small packet if using Blueberry Nut Bread Mix.) Spoon 2 to 3 tablespoons batter into each prepared cup, filling about 2/3 full.

Microwave on HIGH for 30 to 45 seconds each (3 to 4 minutes for 6 muffins) or until tops are no longer doughy. (When microwaving several muffins at once, rotate 1/4 turn or rearrange muffins halfway through baking.)Remove from cups immediately.

Mix sugar and cinnamon. Dip and swirl tops of warm muffins in topping. Remaining batter can be covered and stored in refrigerator or freezer for later use. Serve warm.

TIP: To reheat 1 muffin, wrap in paper towel or napkin. Microwave on DEFROST for 30 seconds. For 6 muffins, place in napkin-lined bowl or basket; cover with napkin. Microwave on HIGH for 45 to 60 seconds or until warm.

Makes 14 to 16 muffins
Source: Recipe booklet- Pillsbury Quick-to-Make Classics, Pillsbury Classics #53, 1985, The Pillsbury Company