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You can make muffins without fats or oils. The better oils are the oils that are both easy to mix and are good for you and improve the taste from a dry muffin to a moist and chewy muffin that is greasy. The choice is yours. Muffins are dry little things and to me only need a teaspoon of olive oil per 5 muffins. If you need more oily flavor then add butter after the muffin is cooked and hot by splitting the muffin and add a pat of butter. Caution: Any food made with unsaturated oils can become heart damaging if the food is heated so hot that it turns brown. The oils can become trans fats when heated. So the best oils for cooking is right back to the saturated fats that need to be melted to add to the ingredients, like bacon fat, beef fat, and butter! Unsaturated fat like soy and corn oil and canola are so aggressive at destroying DNA if they are fried or overheated that many cities have banned using them for food sales.

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15y ago

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