1 c Bisquick mix
3/4 c water
1 c (or 6 oz container) Greek yogurt (I used vanilla)
toppings of your choice (I used blueberries, bananas, chocolate chips, and raspberries)
Preheat oven to 350 degrees. Spray mini muffin tin with cooking spray. Add toppings of your choice. Bake for 20 to 30 minutes. The yogurt makes the inside a little extra gooey, so they might not work as well in a regular muffin tin. Levi didn’t seem to mind the texture difference, as he ate about six of these and kept coming and asking for more. I thought they were pretty yummy and the yogurt adds some extra protein, keeping the kids fuller longer. You could also add some maple syrup to these or even some vanilla extract.
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