I know margarine is oil and not used widely in baking now days, but wondered what the difference in the results are when a recipe calls for margarine and you use butter. I just posted a recipe from my Mother that calls for margarine, it could be that back in the 50's or 60's everyone used margarine. My question is other than taste is there an appreciable difference when you use margarine rather than butter in baked goods.
Bonus: It's dairy-free, too.
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