 |
Montola canola oil recipes
see also: about canola oil | specifications | testimonials | buy now
about safflower oil | about sunflower oil
Our expeller pressed canola oil is a healthier subsitute for vegetable oil for all your baking, frying and salad dressing applications.
Montola Health Muffins
You want a healthy muffin? Combine the high monounsaturated fat of Montola Safflower Oil, the Omega-3’s of Montola Canola oil and the fiber of bran and you’ve got it!
¾ cup honey
¼ cup Montola Safflower Oil
¼ cup Montola Canola Oil
2 eggs
2 cups buttermilk
2 cups whole wheat flour
½ tsp salt
½ cup white flour
1 ½ tsp soda
2 cups bran flakes
1 cup All Bran
Combine dry ingredients. In separate bowl, combine wet ingredients. Pour wet ingredients into dry ingredients and stir only enough to wet dry ingredients. Fill muffin tins 3⁄4 full. Bake at 375oF for 12-15 minutes or until a toothpick comes out smooth.
Canola Cayenne Pretzels
1 cup Montola Canola Oil
1 envelope ranch salad dressing mix
1 tsp garlic powder
1 tsp cayenne pepper
10 oz pretzels sticks
In a small bowl combine oil, dressing mix, garlic powder and cayenne. Pour over pretzel sticks and stir gently. Divide pretzels on 2 ungreased 10x15 pans. Bake at 200oF for 1 ¼-1 ½ hours, or until golden brown, stir occasionally. Cool, and place in an airtight container. Yields 3 ½ quarts.
Zucchini Bread
3 eggs
1 cup Montola Canola or Safflower Oil
1 ½ cup sugar
2 cups grated zucchini
½ cup nuts (optional)
2 tsp cinnamon (or substitute with 3 tbsp baking cocao for chocolate bread)
1 tsp baking powder
1 tsp soda
1 tsp salt
3 tsp vanilla
3 c flour
Combine flour, salt, soda, and baking powder. Set aside. Beat eggs until foamy, add sugar, oil, zucchini, and vanilla. Add cinnamon or chocolate, mix. Add dry ingredients until blended. Divide in two pans. Bake at 325oF for about 1 hour.