Canola Oil Recipes and Serving Suggestions

Bake with GM-Free Cold Pressed Canola Oil


Baking Hint

Hill Farm Preserves Canola oil can be substituted where a recipe calls for vegetable oil.

Lemon Poppyseed Cakes

  • 2 cups SR flour
  • 1 cup caster sugar
  • 2 tablespoons poppy seeds
  • 2 tablespoons finely grated lemon rind
  • 1 cup milk
  • ⅓ cup Hill Farm Preserves Canola oil (50:50 canola/lemon infused or only lemon oil if you're after fuller flavour)
  • 1 egg
  • Icing sugar to dust

Sift flour into large bowl. Add sugar, poppy seeds and rind and mix well. Whisk milk, oil and egg together in a small bowl. Pour into dry ingredients and mix until just combined. Spoon into greased muffin tins or patty pans and bake at 180° for approximately 12-15 minutes or until a skewer inserted in the middle comes out clean. Cool on rack. Dust with icing sugar or ice with cream cheese icing.

Cheesy Savoury Muffins

  • 1 cup grated cheddar cheese
  • 2 cups SR Flour
  • 400g creamed corn
  • 1 cup buttermilk (if none in the fridge, add 1 tsp Hill Farm Apple Cider vinegar to 1 cup milk and stand for 10 minutes)
  • Pepper and salt
Optional extras include chopped parsley, diced ham, smoked paprika and Garlic infused Canola Oil for added flavour.

    Place sifted flour in a large bowl and make a well. Add all other ingredients, reserving ¼ cup of both creamed corn and cheese. Using a large metal spoon, fold until just combined. Spoon mixture into greased muffin tray. Evenly dollop and sprinkle with reserved creamed corn and cheese. Bake for 20 minutes at 180° or until the tops are golden and spring back lightly when touched.

    Banana and Walnut Mini Muffins

    • 2 cups SR Flour
    • ½ cup brown sugar
    • ⅓ cup Hill Farm Preserves Canola Oil
    • 1 cup milk
    • 1 mashed banana
    • ½ cup chopped walnuts
    Mix the wet ingredients separately then pour into the dry ingredients and stir until just combined. Grease muffin tin and spoon in mixture. Bake at 180° for 15 minutes.



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