I never quite trusted recipes that substituted margarine or other
'inferior' products for butter. My initial thought was, 'why trifle with
perfection?' Alas, I haven't really swayed from butter in baking
recipes with the exception of the occasional oil (ex: carrot cake cupcakes) and non-dairy
based substitutes for dairy-free recipes (the stuff at Whole Foods...you know the one). Am I missing something, or do you agree?
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