Apricot-Filled Blueberry Muffins
1 12oz pkg. frozen blueberries
OR
2 1/2 cups fresh blueberries
2 1/4 cups Bisquick
2/3 cup milk
2 tbs sugar
1 tsp cinnamon
1/2 cup apricot jam
Pre-heat oven 350 degrees. Reserve 1/2 cup blueberries for garnish.
In large bowl combine Bisquick, milk, sugar, cinnamon and remaining 2 cups blueberries. Stir just until soft dough forms. Turn dough surface dusted w. Bisquick, knead 5 times. Roll out 1/2 inch thick, cut w/ 3" cutter. Place on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes.
To serve : Slice biscuits in halves, spread apricot jam on bottom halves; cover w/ tops. Serve with reserved blueberries & whipped cream(optional).
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