Bisquick Blueberry Muffins
Ingredients
2 C. Bisquick
1/4 C. artificial sweetener equivalent to 6 Tbsp. sugar
1 C. commercial sour cream
1 egg
1 C. fresh blueberries
2 tsp. grated lemon peel
Cooking Instructions
Preheat oven to 425 degrees F. Grease a 12-cup muffin pan. Combine Bisquick and 1/4 cup artificial sweetener. Make a well in center of mixture and add sour cream and egg, all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 Tbls. artificial sweetener. Sprinkle peel and sweetener mix over batter in each muffin cup. Bake on center shelf for 20 to 25 minutes, or until golden brown.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)