So, I have this recipe for Bisquick Blueberry Muffins. I have no blueberries, but I have bananas and lemons. I want to make vegan banana muffins. I'm thinking I could whip the banana up in a blender to replace the egg and impart a banana flavor. Also thinking of curdling the soymilk with some lemon juice to help the baking powder and soda in the Bisquick mix rise. Any tips, especially on making them fluuuuuuuuuffy fluffy big muffins? Any disasters to avoid? How much banana is too much - I don't want overly heavy muffins. They need to look nice because they are going to be for sale. I have basically no ingredients other than what I've mentioned here.
Here's the recipe:
|2||cups Original Bisquick® mix|
|2||tablespoons vegetable oil|
|3/4||cup fresh or frozen (thawed and drained) blueberries|
|1.||Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. |
|2.||Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups. |
|3.||Bake 13 to 18 minutes or until golden brown. |