Land O’Lakes unsalted butter has a permanent place in the refrigerator. It’s the classic. It’s good cold, softened, or melted in just about any baked good I can imagine. I’d like to try Plugra in a couple recipes, but I haven’t gotten around to it yet. You’ll be the first to know when I do.
I’m also a big fan of vegetable oil. It isn’t as heavy as butter and creates a very moist cake. This is my go to fat for muffins, and for the most part I actually like it better than butter. I like Wesson Vegetable Oil. Filippo Berio Extra Virgin Olive Oil is great as well. It’s all I use when I cook, and it makes an awesome muffin or cake.
A tub of Crisco All-Vegetable Shortening is always in the refrigerator as well. A pie crust just isn’t the same without both butter and Crisco.
