i’ve always loved desserts. And because I just can’t make do with the supermarket’s sickeningly sweet wares, or can’t afford to regularly buy the few good ones I’ve managed to find, I started to to bake. I’ve always watched my mom bake when I was a kid. and so i never really went through any disasters when i was learning to bake on my own.
It’s what I do on quiet, boring weekends when I used to live in Stevenage. But since I came back and settled in the not-so-homely-kitchens of rented flats in London, I lost the will really. That, and I have also sold all my bakeware when we moved out.
So I am starting from scratch again. And wanting to eat more healthily (not in term of calories, mind you, just less sugar and preservatives from the store bought ones), I wanted to go back into baking again. And start replenishing my bakeware. Hopefully, with better ones this time.
I have bought a silicon Antony Worrall Thompson 6-muffin pan. I was a bit apprehensive putting a plastic in an oven. I was imagining I would end up with a plasticky-taste and a melting new pan. I tried Nigella’s chocolate chip muffin recipe here. Replaced the milk with low-fat soya. Dropped to only 75g of muscovado sugar (I hate the highly processed and bleached white sugar). and made do with only drinking chocolate (pero organic and fairtrade naman) and 100g of cheap chocolate chips as that’s what’s in the cupboard. I only half-filled the cases as I’m not a real fan of muffin-tops.
It turns out great. No plastic taste. And the pan did not melt. I did not use any paper muffin cases (as i always thought they’re a waste of paper and only made the muffin harder to eat). The muffins just slides out. No knife-poking at the sides needed! No more warped pans as well as this is what happens if you don’t fill out all the muffin cases (you should fill them with water daw so they don’t warp, but i’m too forgetful and i almost ended up scalding myself with the hot water the last time i did that). Kaya lang the muffin peaks were at one side instead of the middle, kasi the pan wobbles as i put them in the oven.
Next time, I’m trying Nigella’s recipe again but with better cocoa and chocolate chips…and no photos. I don’t want them open for criticism he he he.