Small Recipes...Homemade Biscuit Mix Cherry Nut Muffins

Here’s a tasty muffin recipe using our homemade biscuit mix or Bisquick.  The basic recipe from the Better Crocker’s Timesaving Cookbook 1982 made delicious coffeetime muffins…not too sweet, with a perfect muffin texture, I added the pecans.  The original recipe used the biscuit mix recipe from the book…basically similar to the one I use from an old Martha White cookbook.  Either mix recipe compares to Original Bisquick when used in a recipe. 

                        Cherry Nut Muffins

  1        cup  Homemade Biscuit Mix or Bisquick (5 ounces)

  2        tablespoons  milk

  2        tablespoons  maraschino cherry juice

  2        tablespoons  sugar

  1        large  egg yolk (or half beaten egg)

  1        tablespoon  butter -- melted

  2        tablespoons  maraschino cherries -- chopped

  1        tablespoon  chopped pecans

Heat oven to 400°.  Grease muffin cups.  Mix all ingredients; beat vigorously 30 seconds.

Fill muffin cups 2/3 full.  (I used a size 24 scoop).

Bake about 15 minutes.  Immediately remove from pan.

Martha White Biscuit Mix

                        1 QUART MIX

  1           pound self-rising flour -- sift first (4 cups)

  4          ounces  lard or shortening -- 1/2 cup

Cut shortening into flour with pastry blender or food processor until it resembles coarse crumbs.

Store in a tightly covered container at room temperature (If using shortening).  Refrigerate if using lard.

Mix will keep well up to 4 months on the shelf if using shortening or in the refrigerator if using lard. 

Recipe weighs 20 ounces; 1 cup recipe weighs 5 ounces.