Parmesan Sunflower Muffins from Quick Mix
Ingredients
- 2 cups Bisquick-like mix
- 1/4 cup grated Parmesan cheese
- 1/4 cup roasted salted sunflower nuts
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup milk
- 2 tablespoons sugar
- 2 tablespoons snipped chives or sliced green onion tops
- 2 eggs
- 2 tablespoons roasted salted sunflower nuts for topping
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F.
- Grease just the bottoms of 12 medium muffin cups, or line them with paper cups.
- Stir together the baking mix, Parmesan, 1/4 cup sunflower nuts, mayonnaise or dressing, milk, sugar, chives, and eggs.
- Beat hard for about 30 seconds, just until blended.
- Spoon the batter into the cups, filling each about two-thirds full.
- Sprinkle about 1/2 teaspoon of the reserved sunflower nuts on top of each.
- Bake for 15 to 18 minutes, until golden brown.
- Let cool briefly, take the muffins out of the pan, and serve.
Notes
Nutrition
Serving: 31g | Calories: 94kcal | Carbohydrates: 3.6g | Protein: 2.3g | Fat: 8.1g | Saturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 33mg | Sodium: 48mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 2.8g | Vitamin A: 143IU | Vitamin C: 0.7mg | Calcium: 30mg | Iron: 0.3mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 1/4 cup grated Parmesan cheese, 1/4 cup roasted salted sunflower nuts, 1/2 cup mayonnaise or salad dressing, 1/4 cup milk, 2 tablespoons sugar, 2 tablespoons snipped chives or sliced green onion tops, 2 eggs, 2 tablespoons roasted salted sunflower nuts, for topping; roasted salted sunflower nuts counted as mixed nuts, mayonnaise or salad dressing (the first choice counted), milk counted as whole milk, snipped chives or sliced green onion tops (the first choice counted). Brands and portions vary, so use it only as an approximation.
