Here’s a favorite at my house and super easy to make the night before. Cut up some fresh fruit the night before and you’ve got an easy, fast breakfast or a quick snack to pack in your Lil’ Chef’s backpack!
2 cups Bisquick
1 cup sour cream
1 cup fresh or frozen blueberries
2 teaspoons grated lemon peel
1/2 cup and two tablespoons sugar, divided
In a large bowl, combine biscuit mix and 1/2 cup sugar. Whisk egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups half full. Combine lemon peel and remaining sugar; sprinkle over batter.
Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Susan Caldwell is the mom of two in Raleigh and owner of cooking studios for kids and teens, including Lil' Chef in North Hills. Go Ask Mom features recipes every Friday. Check WRAL.com's database for more.