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-> Recipe Collection
-> Cakes, Cookies, and Muffins
studying_torah
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 Mon, Dec 22 2014, 7:33 am
I want to make oatmeal muffins, but rather not use crisco ( shortening). I don't have applesauce, so I can't use that instead. What can I replace the crisco with, and still have soft moist muffins?
Appreciate any quick replies bec my kids want to bake already! 😄
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greenfire
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Mon, Dec 22 2014, 8:30 am
less oil than the crisco amounts
if you mean to make them healthier what about coconut oil or coconut milk
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studying_torah
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Mon, Dec 22 2014, 8:41 am
Yes I meant to make them healthier. Dh and I don't like coconut.
Will oil change their texture?
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greenfire
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Mon, Dec 22 2014, 8:52 am
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I don't think coconut oil has that strong a taste when baking ... but that's my opinion
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Chaya4
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Mon, Dec 22 2014, 10:39 am
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Refined coconut oil does not have a coconut taste
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studying_torah
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Mon, Dec 22 2014, 12:08 pm
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Oh I didn't know, but anyhow I don't have it here. Only crisco, margarine, butter or oil- looking for the healthiest one that won't ruin the texture
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greenfire
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Mon, Dec 22 2014, 12:12 pm
you're fooling yourself if you think that any of them are healthy
just bake them already
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oliveoil
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Mon, Dec 22 2014, 12:19 pm
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crisco and margarine are definitely significantly worse than butter or oil. But muffins are not a healthy item in general.
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queenert
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Mon, Dec 22 2014, 12:40 pm
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I'm prob too late but the official substitute for shortening is margarine and water. But muffins shouldn't call for shortening - they'll be moister with oil.
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