Can everyone please talk about the use of yogurt in baking stuff like muffins?
E.g. (just to get things started):
Can you get away with lowfat?
Can you swap it in equal proportion with butter?
Any need to adjust liquid content?
Are there situations where this substitution is a no-no?
Since it's so much healthier, and often tastes just as good, why doesn't everyone use yogurt?
Updated 5 days ago | 6
Updated 5 months ago | 8
Updated 2 months ago | 0
Updated 16 days ago | 0
Updated 8 days ago | 6