Muffins Made With Butter Vs Oil
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Butter Pecan but not all.
Muffins made with butter vs oil. Both muffins tasted great but the one using vegetable oil created a caustic sensation and we felt our throats noticeably tighten in a manner which I found similar to an asthma response. Both are fats so they work in somewhat the same way. Melted butter on the other hand naturally solidifies when the muffins cool.
The biggest and probably the important one is that butter is only 80 oil. Some oils such as lard peanut oil and rapeseed have what we call a low smoking point. Not all fats are created equalespecially when it comes to baking it makes a difference which fat you use and when you use it in the recipe.
To make muffins unique and tasty ingredients such as dried fruits and nuts are added. One batch using vegetable oil and the other butter. Canola oil provides 20 percent omega-6 and 9 percent omega-3 fatty acids.
That could cause some problems as it. Not knowing the ratios in the recipe you are using I think that I would try 12 melted butter and 12 oil the first time to see how it goes. I made three identical batches of English Muffins using half whole wheat flour changing the fat in each batch.
Oil is 100 percent fat and butter depending on which one you use averages out at 80 percent fat so you might want to slightly reduce the amount of liquid to compensate. Oil and butter dont have the same capacity to hold the sugarsweetener used in the mix. Butter on the other hand bonds with sugar crystals to hold air.
Which makes for the better muffin. Others just use vegetable oil to provide the fat for the recipe. The omega balance in butter and oils is a criterion for making a decision between the two ingredient types.
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