Say goodbye to butter and bake with heart-healthy olive oil

Swapping olive oil for some or all fats, like butter, lard, shortening and margarine, in your baking, is a simple way to cut down on bad cholesterol and calories. As a bonus, the switch will also add antioxidants and vitamin E, which will help keep your muffins and breads fresher longer while adding a bit of extra moisture. The golden rule when substituting extra virgin olive oil for butter is to use 3 tablespoons of oil for every 1/4 cup of butter.



  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/3 cups Oleiva Traditional Extra Virgin Olive Oil
  • 1 cup whole milk
  • 3 eggs
  • 1/2 cup pressed apple cider
  • 1/4 cup orange juice
  • 1 tablespoon orange zest
  • 4 red apples, sliced


  • Preheat oven to 350° F.
  • Combine dry ingredients into a medium-sized bowl and set aside. In a separate bowl, add all wet ingredients and beat until smooth.
  • Add dry ingredients a quarter at a time; add orange zest and mix until smooth.
  • Pour batter into four mini lightly oiled baking pans or mini cast iron skillets. One large cake pan can also be used, though baking time may vary.
  • Arrange apple slices on top of each pan. Bake for about 20 to 25 minutes or until golden brown.

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