Spectrum Culinary Organic Canola Oil Description
- Expeller Pressed
-
Refined High Heat
-
Non-GMO Project Verified
-
USDA Organic
-
Kosher
-
Up to 450 F High Heat
Spectrum® Organic Canola Oil is the perfect cooking companion for the delicious masterpieces you are creating in your kitchen. Whether you're making sizzling kung pao, spicy enchiladas or a rouille to finish your seafood stew, it's the right oil to choose. It's neutral flavor, and high heat tolerance complements any culinary creation.
Directions
This oil has a high 'smoke point' making it ideal for sautéing at high heat or, because of its neutral flavor, for baking. High Heat up to 450F. Use 10-12 weeks after opening, or refrigerate.
Free Of
GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 63
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 1 g | 4% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 4 g | |
|
| Monounsaturated Fat | 9 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Expeller pressed refined organic canola oil.
Bottled in a facility that produces peanut oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Savory Chive & Cheddar Muffins
[vc_row][vc_column][vc_column_text]Golden at the edges and tender in the middle, these savory muffins are the kind of bake that quietly steals the show. Sharp cheddar melts into the crumb, chives add a gentle oniony lift, and buttermilk keeps every bite soft and satisfying. Perfect beside soup, tucked into a brunch spread or enjoyed warm from the rack, they’re simple, comforting and just unexpected enough to feel special.
Chive & Cheddar Muffins
- 1-3/4 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. granulated sugar
- 1/2 tsp. garlic powder
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1-1/4 cup buttermilk
- 2 large eggs (room temperature)
- 1/3 cup canola oil
- 2 tbsp melted butter (slightly cooled)
- 1-1/4 cups sharp cheddar cheese (freshly grated)
- 1/4 cup finely chopped chives
Optional toppings
- Shredded cheddar cheese
- Sea salt flakes
- Preheat oven to 400 degrees F and lightly grease 2-cup muffin tin.
- In large bowl, whisk together all-purpose flour, baking powder, baking soda, granulated sugar, garlic powder, kosher salt and black pepper.
- In separate bowl, whisk buttermilk, eggs, canola oil and melted butter until smooth and fully combined.
- Pour wet ingredients into dry ingredients. Fold gently with spatula just until no dry pockets remain.
- Gently fold in cheddar and chives, stopping as soon as they’re evenly distributed.
- Divide batter evenly among 12 cups until each cup is nearly full. Sprinkle tops with extra cheddar and pinch of flaky salt, if desired.
- Bake at 400 degrees F 5 minutes, then reduce oven to 375 degrees F and continue baking 12-15 minutes, until tops are lightly golden and toothpick inserted in center comes out clean.
- Let muffins cool in pan 5 minutes, then transfer to cooling rack.
Get the ingredients you’ll need (and more!) from Vitacost.
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