Spectrum Culinary Canola Oil Spray Non-Stick Cooking Spray Description
- Non-Stick Cooking Spray
- Value Size
- Expeller Pressed
- For Sautéing, Baking & All Purpose Cooking
- Refined for a Neutral Taste
- Non-GMO Project Verified
- Kosher
- A Non-Hydrogenated Fat Food
Spectrum® Canola Oil Spray with Spectrum® brand expeller pressed Canola Oil helps set the foundation for your culinary exploration. Our spray is a versatile choice for cooking and baking at high temperatures. Use as the beginning at your fluffy morning pancakes or the starter for your golden brown crab cakes.
Up To 450°F High Heat
Directions
Shake well before using. Hold can 6-12 inches from unheated cooking surface and spray until coated.
Do not refrigerate.
Free Of
GMOs, hydrogenated fat.
*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.
Nutrition Facts
Serving Size: 1/3 Spray (0.25 g)
Servings per Container: About 1485
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | 0% |
|
| Polyunsaturated Fat | 0 g | |
|
| Monounsaturated Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Expeller pressed refined canola oil*, soy lecithin, propellant.
Contains: Soy.
*Adds a trivial amount of fat.
Warnings
Use only as directed. Intentional misuse by deliberately concentrating and inhaling the contents can be harmful or fatal. Flammable. Do not spray on heated surfaces or near open flame. Container may burst if left on stove or near heat source. Avoid spraying in eyes. Contents under pressure. Do not puncture, incinerate or store a temperatures above 120°F. Keep out of reach of children.
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.
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Monkey Bread Muffins
[vc_row][vc_column][vc_column_text]There’s something undeniably comforting about monkey bread muffins — soft, pull-apart bites coated in cinnamon sugar and finished with a buttery vanilla drizzle. Using store-bought refrigerated biscuit dough keeps things simple, while baking them in a muffin pan delivers perfectly portioned, fluffy results. Warm, gently spiced and wonderfully hands-on, these muffins fit right into relaxed mornings, casual brunches or anytime sweet cravings.
Monkey Bread Muffins
- Cooking spray
- 3/4 cup sugar
- 1 Tbsp. ground cinnamon
- 2 pkgs. (16.3 oz. each) refrigerated biscuits
- 4 Tbsp. unsalted butter
- 3 Tbsp. brown sugar
- 1/4 tsp. kosher salt
- 1/2 tsp. vanilla extract
- Preheat oven to 350 degrees F. Grease 12-cup muffin pan with cooking spray.
- In large mixing bowl or container with lid, combine sugar and cinnamon.
- Cut each biscuit into 6 equal pieces. Add biscuit pieces to cinnamon sugar mixture and toss with large spoon or cover and shake container to fully coat biscuits in sugar.
- Place 8 pieces of biscuit in each prepared muffin cup, gently pressing to help them stick together.
- Combine butter, brown sugar and salt in small saucepan over medium heat. Cook, stirring constantly, until butter is melted and mixture is evenly combined. Stir in vanilla.
- Using large spoon, divide butter mixture over biscuits.
- Bake until biscuits are golden and puffed, 20 to 25 minutes. Cool in pan for 5 minutes, then serve warm or transfer to wire rack to cool.
Find these ingredients and more at Vitacost.
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