Yeah, low-fat stuff tends to stick to baking paper like crazy, even to waxed paper. I wonder if spraying the muffin paper with Pam (or other aerosolized oil) is a good idea! In theory, less fat on the muffin that way (perhaps less than just spraying the tin and omitting the paper), and still applied only locally.
Yeah, but I'm pretty well against aerosolized oil, 'cause it's just not natural. Also dishes, hence the papers. I'll have to start adding grease to the recipes.
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I just started using Pam for the first time ever, though. It is creepy; it does froth when you begin to heat it. Yuck.
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