I’m trying to cut out butter and margarine and baking is one area where I can make lots of changes. I’ve used olive oil successfully in a few recipes now (especially muffins instead of cup cakes) and wonder is there any problem doing so? Does olive oil loose healthy properties when heated? And what changes should I notice in cakes/muffins where I use oil instead of saturated fats/ margarines?
Posted by mom176887, 7th April 2016