Does anyone have any experience adapting muffin mixes with FF
substitutions? I realize this doesn't eliminate the fat already in the
mix, but does it at least reduce the fat without harming the flavor?
For example, here's my plan. I have a corn muffin mix (Betty
Crocker to be specific) which calls for 1 egg, 1/3 c. milk & 2 Tb
margarine. Just dry, the mix has 1 gram of fat per serving - okay, it's
not FF but I'm willing to take it. My plan is to use 2 egg whites, 1/3 c.
skim, and maybe eliminate the margarine altogether?? Or maybe I could use
a little yogurt or FF buttermilk (in place of both the marg. & milk)?
Anyone ever done this before? Could I pull off these substitutions to make
something that still bakes well *and* would suit the taste buds of a SAD
(but flexible) eater?
Thanks
Kristin
Kristin Bass || I think I'm making progress ...
The University of Michigan || Last week I was overwhelmed with work.
Combined Program in || This week I'm just whelmed.
Education and Psychology ||
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email: kmbass@xxxxxxxxx || Shoe, 10/13/92
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