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Substitution Notes

• Use 3/4 the amount of oil for butter (e.g., 3/4 cup oil for 1 cup butter).
• Oil-based baked goods tend to be moister but less flaky than butter-based.
• Cakes and muffins work well with oil; pie crusts and pastries benefit from butter.
• Neutral oils (canola, vegetable) work best. Coconut oil adds flavor.
• If recipe uses butter for flavor, consider adding 1/4 tsp extra salt when subbing oil.