Jeani, as a general rule, it's best to sub a solid fat for a solid fat or a liquid fat for a liquid fat. As we explain in another blog article (Creaming butter and sugar), "in creaming the butter and sugar together [as this recipe calls for], you are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener. The more fine bubbles you have in your network, the lighter in texture your [muffin] will be and the finer the crumb." Vegan Buttery Sticks are able to achieve that same effect, but liquid oils aren't, so we'd hesitate about making that substitution. If you're committed to oil, you might do better to use a recipe like this one that calls for liquid fat. Hope this helps and happy baking! Mollie@KAF

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