Wild rice-bacon muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 2 | cups | Bisquick original baking mix |
| ⅔ | cup | Milk |
| 2 | tablespoons | Vegetable oil |
| ¾ | cup | Cooked wild rice |
| ⅓ | cup | Shredded Monterey Jack cheese |
| 2 | tablespoons | Bac-os bacon-flavored bits or crumbled cooked bacon |
Directions
HEAT oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2-1/2x1-¼ inches, or line with paper baking cups.
BEAT egg slightly in medium bowl. Stir in baking mix, milk and oil just until moistened. Fold in remaining ingredients. Divide batter evenly among muffin cups.
BAKE 15 to 18 minutes or until golden brown. Cool slightly before removing from pan. Serve warm. 1 dozen muffins.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .