If you reduce the amount of fat in a muffin formula, what can you also do to balance the formula?

Reducing the amount of fat in a muffin formula can affect the moisture and tenderness of the final product. To compensate for the reduced fat, incorporating a fruit puree is an excellent choice because it adds both moisture and flavor. Fruit purees, such as applesauce or mashed bananas, can help maintain a desirable texture and prevent the muffins from becoming dry, which is particularly important when fat content is decreased. This option effectively balances the formula by introducing a natural source of moisture while also enhancing the taste, making it a valuable ingredient in lighter muffin recipes.

Other alternatives, such as using a softer flour, may not necessarily provide the same moisture or balance that is lost from the fat reduction. Increasing the sugar could lead to overly sweet muffins while still not addressing the moisture content adequately. Using less baking powder is not typically a compensatory measure for fat reduction; it might even disrupt the leavening process, leading to denser muffins. Therefore, adding a fruit puree stands out as the most effective method to balance the formula when fat is minimized.