Betty Crocker Cinnamon Streusel Muffin & Quickbread Mix

Do not eat raw muffin batter. You will need 3/4 cup milk; 1/4 cup vegetable oil; 2 eggs. 1. Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease (or spray with cooking spray) bottoms of muffin cups. 2. Stir muffin mix, milk, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups (each about 2/3 full). 3. Sprinkle streusel over batter in each cup; press lightly. Bake 16 to 21 minutes or until golden brown. Cool 5 minutes (if you did not use paper baking cups, run knife around edges of cups before removing); carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): No change. Betty's Tip: Use an ice cream scoop to fill muffin cups with batter. Low-Fat, No-Cholesterol Muffins: Use fat-free (skim) milk. Use 1/4 cup applesauce instead of the oil and 1/4 cup fat-free egg product or 2 egg whites instead of the eggs. As prepared, one serving provides 160 calories (30 calories from fat), 3 g fat (1 g saturated, 1 g trans, 0 g polyunsaturated, 0.5 g monounsaturated) and 0 mg cholesterol.