No-cholesterol Fruit-filled Muffins

Preheat oven to 400°F and line a muffin tin with paper cups or lightly oil 4 muffin cups.

Combine skim milk, vegetable oil, and egg beaters real egg product in a small bowl, stirring until well blended.

In a larger bowl, mix together bisquick baking mix and sugar until evenly distributed.

Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix, as lumps in the batter are normal.

Divide half the batter among the 4 muffin cups, filling each about one-third full.

Spoon 1 tablespoon of fruit preserves into the center of each muffin cup.

Top each muffin with the remaining batter, filling each cup about two-thirds full.

Bake at 400°F for 20 minutes, or until a toothpick inserted into the muffin (not the preserves) comes out clean and the tops are lightly golden.

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.