1) If a baking recipe calls for oil, can it be substitude with melted butter or melted margarine and vise versa?? If so, what will be proper portion, 1:1 or ??
2) What kind of oil is considered a healthies oil for baked goods in terms of non-GMO product and also low fat? Seems olive oil is not recommened for baking due to its strong flavor may change the baked goods.
3) What kind of oil can serve as all-purpose oil to be used in baking, cooking, stir-fry?