Coconut oil has a rich flavor. It can be used instead of vegetable oil, and in equal quantities. When using coconut oil in a recipe that calls for liquid oil, simply melt the coconut oil and add it to the ingredient mix. When adding it, the other ingredients should not be cold.
Otherwise, the coconut oil may solidify again. This post contains affiliate links for products I use regularly and highly recommend. I live in Dallas, Texas with my husband and four kiddos. Life is better with apple cider donuts This post shares how to make a clean and heavenly version of this classic fall dessert. More people are trying pumpkin seeds as a healthy snack. But are they really THAT great? They are. This post shares 10 pumpkin seeds health benefits, and why they deserve a special place in your Skip to content.
Here Are 9…. Continue Reading. You have just switched on my creative light bulb. I never would have thought about using beets or cauliflower as a replacement for oil. Thank you, Nan. This is really good stuff to know. It would be a great way to get more veggies into my picky eater. I also really like the tip about using veggies as a thickening agent. How cool is that? I love that applesauce technique. That is something that I always seem to have on hand too, so it would really work there for me.
It makes sense when you think about it, but of course you usually do not think of it as a substitute for oil. I can see myself using this one, so thank you. But adding savoury things like cauliflower and mayonnaise are definitely pushing my boundaries!
I avoid canola oil because it is made by such extreme heat and can thus be heat sensitive ie goes rancid easily and not as healthy as we all used to think it was. Though, I do have to admit, once I was making a chocolate cake, from a box, and I did not have oil, so I used applesauce as a substitute and it was awful.
Perhaps I will have to try some of the others and see if they work well. Try plain Greek yogurt in place of oil, so yummy!
I can get a little creative and use a variety of oils in cooking and baking. Applesauce as well as black beans was one of the substitutions we taught at Weight Watchers. Such a helpful article. I find so many healthier baking recipes that call for mashed banana. My husband is allergic to bananas and I absolutely despise them.
This article showed me that there are other fruits and vegetables I can use in place of the banana in those recipes, as well as others I find so I can make healthy substitutions on my own. It never occurred to me that oil could be substituted with anything but butter.
I trust the opinion that mayonnaise will make a great substitute. This is the best tip for making a cake. We use a sugar free cake mix too. I wonder what the ratio would be if making cookies from a cake mix. The recipe calls for any large cake mix Any ideas? But most of these substitutions blend in pretty seamlessly with baked goods, providing the extra moisture needed and sometimes a bit of added sweetness. Subscriber club Reader offers More Good Food.
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Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Although richer, the muffins baked with butter will be a bit drier than those baked with oil due to the lower fat content of butter. This also means that the butter muffins will stale faster than the oil ones. Their shelf life is shorter too. All that given you use equivalent amounts of butter and oil.
So, to get a soft texture and moisty feel to your muffins using butter, you might need to increase the amount of butter used. To get the ratios right, you should calibrate on melted butter. Unlike butter, oil has a neutral flavor. In baking, it has one mission only that is being a source of fat that moistens the dough and creates texture at the end baked product.
Also, butter produces denser muffins, whereas oil produces lighter and fluffier ones. The choice here is according to your preference.
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