Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit Preserve | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2/3 cup skim milk
- 1 tbsp vegetable oil
- 1/4 cup egg beaters real egg product
- 2 cup bisquick baking mix
- 2 tbsp sugar
- 1/4 cup fruit preserves
- glaze
- 2/3 cup powdered sugar
- 4 tsp water
- =
Directions
Heat oven to 400°F. (High-altitude (3500-6500°Ft. ): Heat oven to 425°F. ) Grease bottom of 12 medium muffin cups, 2 ½x1 ¼', or line with paper baking cups. Stir milk, oil and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and glaze just until moistened. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13-18 minutes or until golden brown. Cool slightly; remove from pan. Drizzle with glaze. *** GLAZE *** Stir powdered sugar and water in small bowl until smooth.