My family has a cholesterol problem, so butter is not an option. Can I sub soft (not stick) margerine? Also, it's hard to find unsalted soft margerine in Manhattan, at least where I shop. In general, if I use salted margerine, how much should I reduce the salt in this and muffin recipes? I'm planning to make your blueberry and apple muffins for brunch this Sunday and will be using soft margerine instead of butter. Think that will work?? Sorry, Lana, baking with soft margarine is a problem, as it has a high percentage of water. You could try it "straight" in the pie crust, adding enough till the crust comes together without any water. And you can certainly try it in the muffins, subbing for the fat. Your crust won't be as crisp/flaky, and your muffins won't be as tender... I'm just not sure how satisfied you'll be with the results, but give it a go. A better choice might be finding recipes designed specifically to be low in cholesterol, as they've been tested and proved. I'm sure there must be some good low-cholesterol baking books out there. As for salt - for salted butter, I reduce the salt in the recipe 1/4 teaspoon for every 1/2 cup (1 stick) butter. Don't know if salted margarine is the same, but it's a place to start. Good luck - let us know how it goes. PJH

• Reply