Recipe: Sunflower Nut Muffins (using mayonnaise and Parmesan) (Bisquick, 1988)
Breads - Muffins, Quick BreadsSUNFLOWER NUT MUFFINS
2 cups Bisquick baking mix
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/4 cup toasted salted sunflower nuts (shelled seeds)
1/4 cup milk
2 tablespoons sugar
2 tablespoons snipped chives or sliced green onion tops
2 eggs
FOR TOPPING:
2 tablespoons toasted salted sunflower nuts (shelled seeds)
Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.
Mix all ingredients except 2 tablespoons sunflower nuts; beat vigorously 30 seconds. Fill muffin cups about 2/3 full; sprinkle each with 1/2 teaspoon sunflower nuts.
Bake until golden brown, 15 to 18 minutes.
High Altitude Directions (3500 to 6500 feet): Heat oven to 425F. Decrease sugar to 1 tablespoon.
Makes 12 muffins
Source: Recipe booklet: Bisquick Classics ~ Collection, Betty Crocker, No. 30 1988
2 cups Bisquick baking mix
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/4 cup toasted salted sunflower nuts (shelled seeds)
1/4 cup milk
2 tablespoons sugar
2 tablespoons snipped chives or sliced green onion tops
2 eggs
FOR TOPPING:
2 tablespoons toasted salted sunflower nuts (shelled seeds)
Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.
Mix all ingredients except 2 tablespoons sunflower nuts; beat vigorously 30 seconds. Fill muffin cups about 2/3 full; sprinkle each with 1/2 teaspoon sunflower nuts.
Bake until golden brown, 15 to 18 minutes.
High Altitude Directions (3500 to 6500 feet): Heat oven to 425F. Decrease sugar to 1 tablespoon.
Makes 12 muffins
Source: Recipe booklet: Bisquick Classics ~ Collection, Betty Crocker, No. 30 1988
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