BISQUICK PUMPKIN MUFFINS RECIPES

BISQUICK® SAUSAGE-CHEESE MUFFINS RECIPE | ALLRECIPES

Bisquick® Sausage-Cheese Muffins Recipe | Allrecipes image

Easy and simple sausage, egg, and cheese muffins are made with Bisquick®.

Provided by Brian Beck

Categories Muffins

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 24 muffins

Number Of Ingredients 5

Ingredients

cooking spray
4 cups baking mix (such as Bisquick®)
4 pounds pre-cooked sausage
16 eggs, beaten
4 cups shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with nonstick cooking spray.
Mix baking mix, sausage, eggs, and Cheddar cheese together in a large bowl. Pour into the prepared muffin cups.
Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 516 calories, CarbohydrateContent 14.9 g, CholesterolContent 187 mg, FatContent 41 g, FiberContent 0.4 g, ProteinContent 21.3 g, SaturatedFatContent 16.4 g, SodiumContent 1044.9 mg, SugarContent 0.7 g

PUMPKIN MUFFINS RECIPE - BETTYCROCKER.COM

Pumpkin Muffins Recipe - BettyCrocker.com image

Why buy these fall favorites at your local coffeeshop? This recipe comes together easily—no electric mixer required—and you’ll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 13

Ingredients

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher (coarse) salt
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

Nutrition Facts : Calories 170 , CarbohydrateContent 24 g, FatContent 1 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 190 mg

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