Muffins: do they have to be that oily? Calling any muffin makers.

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I made some mini-muffins yesterday from a recipe on here - no sugar muffins using carrot, apple, dates, flour, 2 eggs and 4 fl oz of oil.

They are very tasty but I do feel they are a bit oily. Could i cut the amount of oil without ill-effects? Or should I maybe use 2 fl oz oil and 3 eggs?

I have a silicone muffin case. Do I have to grease that before use or should I just put the mixture in?

Thanks.

I have a book of muffin recipes that regularly call for 4 oz of melted butter, and I use half the butter and make up the rest with plain yoghurt. Works really well, so it might be worth a try with the oil.

I'd try a different recipe or try melted butter, I have a muffin recipe book and most of them only need 3floz of oil or 3 floz melted butter. And I do feel the oil in the mixture helps them not to stick to silicone muffin cases ( i tried just making normal buns in them and they really stuck to the cases, so I don't think you need to greasee them for muffins) If you want to grease them Lakeland make a really good thing you spray on - cake release or soemthing.

i use oil and milk....they are fine!

fancy baking now!

Thanks. Will try those suggestions.

replace some of the oil with applesauce, works a treat!

Yes, I always replace some of the oil with yoghurt. They always turn out fine.

The one biggest tip with muffins is only to mix roughly, don't turn the mixture into a smooth batter - it should be lumpy!