What can I substitute for butter in muffins?
What can I substitute for butter in muffins?
In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:
- Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods.
- Avocados.
- Mashed bananas.
- Greek yogurt.
- Nut butters.
- Pumpkin purée.
What is a substitute for butter while baking?
Margarine. Margarine is possibly the most-used butter substitute for baking cookies, cakes, doughnuts or just about anything else for that matter. Margarine can be used in the equal amount of butter a recipe calls for.
Can you substitute oil for butter in muffins?
Baking. Bread, Muffins, Rolls, Cakes, Cupcakes – A 1:1 substitution usually works well (1 cup oil for every 1 cup butter). But you can reduce the oil by up to 3 tablespoons per cup if you want to keep the fat level the same in your recipe.
What are the best butter substitutes?
Best Health-Conscious Butter Alternatives
- Ghee. Ghee is butter that goes through a clarification process to eliminate all the water which, we should note, creates a higher smoke point while cooking.
- Greek Yogurt.
- Pumpkin Puree.
- Earth Balance Pressed Avocado Oil.
- Pureed Coconut.
- Olive Oil.
- Avocado.
- Mashed Bananas.
How do vegans replace butter in baking?
What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.
Can you use olive oil in muffins?
Yes, you can use olive oil in baking.
Which butter substitute is the healthiest?
Olive Oil. Olive oil is a healthy substitute for butter when cooking vegetables or meat over the stove. The main type of fat in olive oil is monounsaturated fat, a healthier than saturated fat found in butter.
How do you moisten dry muffins in the microwave?
As a general rule, it is easy to moisten stale and dry muffins in the microwave. The important key is to wrap the muffins in a damp paper towel and then place them on a plate and into the microwave for 15-30 seconds. This will help to rehydrate the muffins and make them moist again.
What is butter alternative?
Butter adds moisture to baked goods. If your recipe calls for melted butter, which is common in many quick breads, pancakes, brownies, blondies and some cakes, you can substitute an equal amount of neutral oil like safflower, canola or vegetable. If you want to experiment with flavors, try virgin coconut or olive oil.
What is a good dairy-free substitute for butter?
What do vegetarians use in place of butter?
While you can usually swap vegan butter at a 1:1 ratio, coconut oil should be 1: ¾ oil + ¼ water. In baking, you may need to use a combination of vegan butter to get the right texture for your recipe – try mixing coconut oil with applesauce, mashed banana with canola oil, etc.
If your recipe calls for 1/2 cups of butter, replace with 1/4 cups yogurt or sour cream. Choose a puree flavor that compliments your muffin. For example, pureed blueberries add color and additional flavor to blueberry muffins while prune puree contributes to a rich dark brown color in chocolate muffins.
What can I use instead of butter in cookies?
Many butter substitutes have unique flavors that may or may not work depending on what flavor you’re looking for. In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads: Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods.
What is a good substitute for applesauce in muffins?
While applesauce works well in most recipes and is already pureed, other fruits and vegetables make good substitutions while complimenting the flavor of the muffin. Simply place the fruits or vegetables in a food processor and blend until smooth. Fruit and vegetable purees substitute at half the amount of butter in the recipe.
What happens if you use margarine instead of butter in muffins?
If you replaced butter directly with a pure fat such as shortening or vegetable oil, it would sharply increase the fat in your recipe and result in a dense, oily muffin. Margarine, on the other hand, is designed to be a multi-purpose butter replacement and often contains a similar ratio of fat-to-moisture.