Cranberry-Stuffed Acorn Squash
INGREDIENTS:
2 tb Packed brown sugar
1 tb Bisquick original baking mix
1/3 c Milk
1 Egg
1/2 c Whole berry cranberry sauce
2 c Bisquick original baking mix
2 tb Granulated sugar
2 tb Packed brown sugar
1 tb Bisquick original baking mix
1/3 c Milk
1 Egg
1/2 c Whole berry cranberry sauce
2 c Bisquick original baking mix
2 tb Granulated sugar
HEAT oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2-1/2x1-1/4 inches, or line with paper baking cups.
MIX brown sugar and 1 tablespoon baking mix; reserve. Beat milk, egg and cranberry sauce slightly in medium bowl. Stir in 2 cups baking mix and the granulated sugar just until moistened. Fill muffin cups about 1/2 full. Sprinkle with reserved brown sugar mixture.
BAKE about 18 minutes or until golden brown. Cool slightly before removing from pan. 1 dozen muffins.
MIX brown sugar and 1 tablespoon baking mix; reserve. Beat milk, egg and cranberry sauce slightly in medium bowl. Stir in 2 cups baking mix and the granulated sugar just until moistened. Fill muffin cups about 1/2 full. Sprinkle with reserved brown sugar mixture.
BAKE about 18 minutes or until golden brown. Cool slightly before removing from pan. 1 dozen muffins.