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TOPIC: Butter replacement in muffin recipe?

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September 29, 2012 7:03 PM
I have a tradition of making some Pumpkin Spice Chocolate Chip muffins in October through November for myself and my family. The biggest problem that the recipe calls for two sticks of butter, all of the other ingredients are pretty good so I need a substitute for the butter so I can enjoy one and not kill my calorie count for the day.
September 29, 2012 7:06 PM
I use coconut oil but it doesn't not help the calories! Yet it makes an awesome dish.

I'd try apple sauce or bananas.
Google online and you can find the exact replacement amounts.
September 29, 2012 7:07 PM
Today, at the suggestion of one of my mfp friends, I made some pumpkin cupcakes. I used a white cake mix, and instead of the butter, oil, and eggs, added one can of pumpkin puree. It worked wonderfully! The cupcakes are firm, yet still moist, and taste fantastic! Perhaps pumpkin puree could work for you, too, since you're making something pumpkin flavored? Good luck!!
September 29, 2012 7:07 PM
With my baking I freely sub butter for pretty much any oil I have around, olive oil... grapeseed.... hemp.... coconut if you want to stick with the solids but... I don't sub in shortening / crisco / margarine. But since all are fat its hard to get away from the calories... unless....

apple sauce
canned pumpkin make a fine total substitution 1:1 for the butter called for. It WILL cut calories from something like 1628 calories for butter (first entry I found) to 150 calories for 1 cup of apple sauce. (again first entry I found for sauce with cup option)
Edited by Pandorian On September 29, 2012 7:09 PM
September 29, 2012 7:08 PM
These already have 1 cup of pumpkin puree in the recipe, could I just double it?
September 29, 2012 7:12 PM
I'd use applesauce in place of half the butter.
September 29, 2012 7:12 PM
I'd try this first. Instead of 1 cup of butter use 1/2 cup plus 2 tablespoons of oil (flavorless olive oil is good) and fill up the measuring up with applesauce to the 1 cup line. The next time, use a little more applesauce and less oil. Keep doing this. Applesauce is just one substitute you can use. Try canned pumpkin, banana puree, or any other kind of fruit.
September 29, 2012 7:12 PM
I would double it sure, it's not like just pumpkin puree has a lot of taste to it, if you're using pumpkin pie filling (with all the spices loaded) then it might make them spicier than you're used to but I'd try it. I've been adding those 'same spices' to my french toast all week, I know when falls here :P
September 29, 2012 7:13 PM
I use coconut oil and i think it works perfectly!
September 29, 2012 7:14 PM
My wife (who is an amazing cook) does these 4 replacements in tons of baking

1) Stevia for sugar
2) Smart Balance Lite Butter for Butter
3) Apple sauce For Oil (No clue where she found this one but it works)
4) Egg beaters for eggs.
September 29, 2012 7:17 PM
Avocado can be used to replace butter in recipes you just have to adjust oven temps and cooking times a little
September 29, 2012 7:19 PM
I often use vanilla or plain yogurt to replace butter.
September 29, 2012 7:21 PM
I only use smart balance, and it's very good for baking. You just have to use the original, and not the light (it's less firm, and results in too much moisture in what you bake with).
September 29, 2012 7:23 PM
I would either sub half with applesauce (unsweetened) or more pumpkin puree.
September 29, 2012 7:27 PM
Actually butter isn't all that bad. Its margarine. Use the butter, its not that much per serving.
September 29, 2012 7:27 PM
Shedd Spread Country Crock Light - half the calories, less than half the saturated fat of butter. and the lowest sodium content of other margarine.

Try one half butter and one half soft margarine. In some recipes I've found can use 3/4 or all margarine without giving up flavor.
September 29, 2012 7:39 PM

These already have 1 cup of pumpkin puree in the recipe, could I just double it?

That's what I would do.
September 29, 2012 8:05 PM
What's the recipe? It sounds great!
September 30, 2012 6:27 AM
apple sauce is the substiture for butter
September 30, 2012 6:29 AM
Yogurt works great
September 30, 2012 6:32 AM
Applesauce, pumpkin, banana, earth balance (non dairy butter), yogurt etc
September 30, 2012 6:32 AM
I printed a chart online about substiting butter with olive oil and the correct amounts. I keep it in the kitchen. I don't remeber the site, but am sure you could google it. Anytime I can replace butter, I do.
September 30, 2012 6:36 AM
Would love to hear how your recipe turns out. I'm looking for some low fat recipes that don't just increase the sugars. If you are successful, could you please share your recipe? Thanks so much!


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