You can often times use a full-fat (whole milk) plain yogurt to replace some of the oil in recipes like muffins and quick breads. It tends to get more tricky if you attempt this swap in recipes like cakes, in which the fats can be partially responsible for creating the foundation of the cake. For recipes that call for vegetable oil, you can try replacing about 25-50% of it with yogurt to see how you like the results. Good luck! Kye@KAF

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