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Oil vs. Butter in Muffins, Cakes, etc.

If I wanted to make a biscotti that was soft and tender, could I substitue oil for the butter. Most call for citrus zest or almond or vanilla extract so the loss of flavor from the butter might not be noticed so much. Would you agree?

Has anyone done this type of substitution or know of a recipe that I could at least try?

Jun 24, 2010
VMA in Home Cooking