At the end of the school year, we discovered our grocery store no longer carried frozen muffin tops. They were the go to quick breakfast we could pop in the toaster oven before we ran down the street to chase the bus. I'm just joking about chasing the bus since we do have a great bus driver and he waits for us. I think he waits because he knows I will be rewarding him for his patience the next day with some kind of dessert. I will admit sometimes I feel guilty and wish I was the mom who made their children a big breakfast every school day. I just don't see it happening anytime soon besides on the weekends. My children have never complained and they do eat breakfast every morning but sometimes it is a cooked muffin top.
|I had to make these red, white, and blue!|
Berry Muffin Tops
2 1/2 cups Bisquick baking mix
1/2 cup sugar
2/3 cups low fat milk
2 Tbsp melted unsalted butter
1 cup chopped berries (I used fresh strawberries and blueberries)
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Mix the bisquick, sugar, milk, butter, and egg until incorporated.
- Fold in the berries.
- Spoon about 1/2 cup of batter onto the baking sheet. Space the batter about 4 inches apart.
- Bake the muffin tops for 10 minutes or until golden brown.
- Allow the muffin tops to cool for 5 minutes before serving.
*There are many homemade recipes for Bisquick online but I haven't tried them out yet.
Did you already know...
-In 1930, a General Mills executive was served fresh biscuits on a train and asked the chief his secret. The chief told him about his pre-assembled mix of some of the ingredients. The executive went back to the company and asked the companies chemist to create a baking mix.
-General Mills introduced the Bisquick baking mix in 1931.
-Bisquick is available gluten free.