I made the NYT oatmeal, butternut squash, candied ginger muffin recipe the other day and it was delicious. But 10 TBS of butter? I'm wondering how much of the butter I can replace with applesauce, yogurt and/or coconut oil. Any advice?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.