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<blockquote data-quote="InsaneCdn" data-source="post: 488250" data-attributes="member: 11791"><p>If you want a healthier fat to substitute when cooking, especially if the butter is going to end up "melted"... olive oil and/or canola oil are good. (olive has more flavor... canola is cheaper)</p><p>For example... my favorite muffin recipe calls for melted butter, but I use oil; baked squash - mother in law has a neat recipe that calls for pre-cooking the squash (micro), then whipping with butter and spices... I use olive oil for that. </p><p>Oil doesn't have the saturated fat that butter does.</p><p></p><p>But... Margerine? not going there. I keep a bit of becel on hand for guests who are 100% dairy intollerant and want something on their toast...</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 488250, member: 11791"] If you want a healthier fat to substitute when cooking, especially if the butter is going to end up "melted"... olive oil and/or canola oil are good. (olive has more flavor... canola is cheaper) For example... my favorite muffin recipe calls for melted butter, but I use oil; baked squash - mother in law has a neat recipe that calls for pre-cooking the squash (micro), then whipping with butter and spices... I use olive oil for that. Oil doesn't have the saturated fat that butter does. But... Margerine? not going there. I keep a bit of becel on hand for guests who are 100% dairy intollerant and want something on their toast... [/QUOTE]
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