Four muffin formulations were prepared (Table 1). A control
muffin with vegetable oil (oil formulation), a butter muffin with
butter (butter formulation), and two muffins where all of the oil
was replaced by a cellulose emulsion (K4M formulation and K250M
formulation). The muffins differ in their amount of fat and in their
energy content. The butter formulation contains 20% less fat than
the oil formulation as butter contains 20% water, and the cellulose
emulsion recipe contains 49% less fat. In the butter formulation, the