Send to a Friend
Why bake with butter?
)
June 20th, 2011
Over the years, I find myself substituting sunflower or other oils for butter in more and more of my baked good, such as cakes, muffins, breads, cookies, and now even scones. The flavor is not the same as butter, but equally tasty for sure (to me anyway, and everyone else who tries my confections). The texture is different as well, but not worse. In cakes and quick breads I prefer it. They’re moister and seem more satisfyingly fatty. Ironically, the main reason I started using sunflower or other oils is for the health benefits.
Why do people use butter, margarine, or shortening (instead of an oil)?
Using Fluther
or
