2 cups reduced fat 2 % milk
3 cups (two 6 oz packages) biscuit mix
1 cup chopped dried apricots.
4 cups Hearty Start
1/4 cup sugar, optional
Heat oven to 375 degrees.
Spray a 12 cup muffin pan with non-stick cooking spray and set aside.
Beat eggs in a medium-size bowl.
Add milk and biscuit mix; stir until smooth.
Add apricots, Hearty Start cereal and sugar to mixture; stir to combine.
Spoon batter into prepared muffin pan, filling cups to the top.
Bake for 20-25 minutes or until golden brown.
Cool slightly before removing from muffin pan.
Store remaining muffins in a resealable container and refrigerate to freeze
No Nutritional Information Available
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