LOOKING for: Qs about butter substitute for low-fat baking
I saw on tv that you can make low-fat muffins etc. by using applesauce instead of butter. My questions are -
How much butter do you typically replace with applesauce - all of it, half of it? Can you do this with most baked goods like cake etc.?
Will the recipe become too dry with the applesauce, and if so, how do I adjust to make it more moist?
One last question - does it taste the same or nearly the same as when made with butter?
Thanks very much!