Bisquick Lower Fat Zucchini Nut Muffins

• cups Bisquick reduced-fat baking mix2
• cup granulated sugar↗1⁄3
• cup walnuts, finely chopped↗1⁄2
• tablespoon cinnamon↗1
• cup Carnation Evaporated Milk2⁄3
• tablespoons enova vegetable oil↗2
• egg↗1
• tablespoon pure vanilla extract↗1
• cup finely shredded zucchini, unpeeled1

Step-by-step instructions

1. 1

   Heat oven to 400ºF.

2. 2

   Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin tin.

3. 3

   In a small mixing bowl, mix the dry ingredients.

4. 4

   In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.

5. 5

   Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.

6. 6

   Divide batter evenly among cups.

7. 7

   Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.

8. 8

   Cool in the pan on a wire cake rim for 10 minutes before removing from cups.