for cathy, who wants a nonsweet fat replacement:
try using pureed white beans. just open a can of whole beans, drain
(rinse if you like), and mash, blend, or process until smooth. use in
place of butter in either sweet or savory baked goods. (there must be
limits to this--i don't think i'd try to make shortbread using beans,
flour, and sugar, for example. but who knows? it might not be
shortbread, but it might be good!)
those tomato-cheese muffins sound yummy.... if you get a fatfree
version to work, how about posting the recipe?
jane