On 2006-01-12, KD > wrote:
> Hmm...maybe I'll go with butter, as it is so much more appetizing than
> a plain old white chunk of fat.

Keep in mind that butter is actually only about 80% fat, and the rest
mostly water. Oil, though liquid, contains no water -- oil and water
don't mix, after all. Most shortening contains very little water or
none, but usually a fair amount of air, so that volumetric
measurements give you roughly the same amount of fat as butter, but
less water, more air.


> Next batch I will reduce the sugar again and replace some of the fat
> with bananas maybe, see what happens. I think I'll leave the fibre
> alone - the ground flaxseed probably adds a good amount. Can flaxseed
> be substituted for all flour in a recipe? Just curious.

I doubt that would work in any recipe which relies on flour for
structure. Muffins rely on both flour and eggs for structure.

--
Randall