Secrets of Success

Lowfat Baking Alternatives



When I make muffins, cakes, or brownies, I substitute skim milk for the milk, applesauce for the oil, and egg beaters for the eggs. If it calls for 1/2 c. of oil, use 1/2 c. of applesauce. Egg beater conversion is 1 egg equals 1/4 c. egg beaters. This really cuts down on the fat and it doesn't take away from the taste.

More Information:

I don't recommend substituting applesauce for oil in cookies though. It makes them too doughy.

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Member Comments

  • I love doing this as well. Pumpkin, canned, is a good one to use too. One can in a cake mix and cook as directed and my husband likes it better then the regular way. - by 76HEALTHYTEACH
  • I've been doing this for years and nobody's noticed since, you're right, it tastes the same! - by MILLISMA
  • Thanks for the tip! - by RAPUNZEL53

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