Can you use fat free milk instead of 2 percent in a muffin recipe?

You can usually use fat-free milk in place of 2% milk in a muffin recipe, but it might require some adjustments. Here's what to keep in mind:

Potential Changes:

* Moisture: Fat-free milk has less fat than 2% milk, which can result in drier muffins. You may need to add a tablespoon or two of extra liquid, such as water or melted butter, to compensate.

* Texture: The lack of fat can also affect the texture, making the muffins slightly less tender. Adding an extra egg yolk or a tablespoon of yogurt can help improve the texture.

* Flavor: Fat-free milk can sometimes have a slightly "watery" flavor. You might want to add a pinch of salt or a teaspoon of vanilla extract to enhance the overall flavor.

Tips for Success:

1. Start with a small adjustment: Begin by using the same amount of fat-free milk as the 2% milk in the original recipe. If the muffins seem dry, increase the liquid by a tablespoon at a time until you achieve the desired texture.

2. Consider additional ingredients: If you notice the texture isn't quite right, experiment with adding an extra egg yolk or a tablespoon of yogurt.

3. Taste test: Before baking a whole batch, make a small test muffin to see how the changes affect the overall flavor and texture.

Remember: Every recipe is different, and the success of using fat-free milk in place of 2% will depend on the specific ingredients and quantities in the recipe. Always be prepared to adjust the recipe as needed.