TRISSIEETTA: Experiment with just one substitution at a time. Eliminating or reducing sugar, butter and eggs in the same recipe could yield tough or rubbery baked goods.
12/25/2008 2:40:37 PM
The best substitute for butter or oil that I have found for baked items is nonfat plain yogurt (preferred is nonfat Greek yogurt for added richness). The texture of muffins or quick breads is even better than when using applesauce or other fruit purees, plus it doesn't add the extra sweetness and sugar. I have had great results. Good luck!
12/24/2008 10:20:32 AM
Was wondering if you can use the same substitute more than once in a recipe -- using applesauce as a substitute for both butter and eggs or should I use applesauce for the butter and maybe the vinegar & baking soda for the eggs. Or do you have to pick one or the other to substitute.
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