I had just a little Bisquick mix that had been sitting in the cupboard for way too long, so I decided to make a quick batch of muffins. The blueberries on the edge of going bad got added to the mix because what is better than home-made blueberry muffins? I found an old recipe for Bisquick muffins, which I am curious to see how they will turn out due to the lack of ingredients, mainly, sugar. The modified recipe is below. Click the link to see the original recipe from the 1933 Bisquick Recipe book (http://oldrecipebook.com/bisquick-muffins.shtml):
1~ c of Bisquick Mix (whatever was left in the box)
1 Tbsp sugar
1/2 c milk
1/4 c applesauce
left over blueberries
Pre-heat oven to 400°. Beat egg and milk together. In separate bowl, mix bisquick and sugar. Add egg mixture and mix well. Since the batter was pretty thick at this point, I added about a 1/4 cup of applesauce and then about 2 more Tbsp of milk. Mix in blueberries at end, so you don’t smash them. Grease muffin pan or place muffin cups in pan. Pour batter into pan, this made six cups filled 3/4 or so. Bake until brown on top and a cake tester comes out clean (about 25 minutes).
I also greased my muffin pan with a homemade grease, which is suggested for use when baking cakes so they don’t get burned or stuck in the pan. We’ll see how that works. I have non-stick pans, but usually use muffin cups so I don’t have to wash the pans as often. I figure that’ll save the non-stick properties. The grease recipe is below:
1/4 c vegetable oil
1/4 c shortening
1/4 c flour
Mix all these ingredients together (my shortening got lumpy, so that took a while to smooth out). You can save it for three months in an airtight container.