While ingredient substitutions can work in baking, there are good reasons why butter (or margarine) should never be replaced ...

Butter substitutes such as margarine and 'non-dairy spreads' vary in fat content, water content and flavour. 'Hard' margarine has the same fat content as butter, so is the best 'substitute' for ...

But before you relegate it to the dustbins of food history, it might be worth keeping a tub of margarine in the fridge, as it makes for an excellent substitute for baked goods. Simply use a 1-to-1 ...