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When a recipe calls for melted butter or margarine...
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Elaine Magee, MPH, RD posted:
When a baking type recipe calls for melted butter or margarine...that's your cue that you can switch to canola oil (a smarter fat because it's very low in saturated fat and has two beneficial fatty acids--monounsaturated fat and plant omega-s).

If you want to decrease the amount of fat used a bit, replace the amount of melted butter called for with a combination of canola oil and another ingredient that provides moisture like yogurt, applesauce, orange juice, etc.

I do this all the time when I'm making over recipes. It's when the baking recipe calls for stick butter or margarine and it calls for beating it with sugar to create a soft airy mixture --that it might not work out the same to switch to canola oil.
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