Baking without butter
I made the NYT oatmeal, butternut squash, candied ginger muffin recipe the other day and it was delicious. But 10 TBS of butter? I'm wondering how much of the butter I can replace with applesauce, yogurt and/or coconut oil. Any advice?
Meh-that's less than a TBS per muffin, which is less than a 100 calories. However if you are dead set against butter you could probably reduce it by a TBS or 2 w/o harming the flavor or texture,
Theoretically, you can replace all the butter with some combo of applesauce, yogurt and/or coconut oil.
It's just a matter of how much degradation in quality you are willing to sacrifice. The less butter, the less your end product will resemble the original as envisioned by the recipe.
If your concern is simply not wanting to use butter (perhaps to avoid dairy, cholesterol, etc.), you can replace it 100% with another fat like coconut oil (alternatively, some other oil could work too).
If you are interested in lowering total fat content, then you could play around with a combo of butter/other fat and applesauce and/or yogurt. This will really depend on your tolerance for this type of "degradation". I personally would be fine with subbing 50% of the butter with applesauce and/or yogurt.