By substituting liquid oils for butter and margarine you can reduce your saturated fat intake by more than half and overall fat intake by 25%.
For baking, use lighter-flavored oils in cakes, muffins, and pizza dough; cookies need a blend of liquid and hard fats for best results.
|Butter or Margarine||Liquid Oils|
|1 teaspoon||3/4 teaspoon|
|1 tablespoon||2-1/4 teaspoons|
|1/4 cup||3 tablespoons|
|1/2 cup||1/4 cup + 2 tablespoons|
|1 cup||3/4 cup|
Source: Eating Between the Lines