Jules

December 25, 2008 at 11:39pm

Two questions: could I substitute melted butter for the oil, and does it matter what version of milk I use? We normally just have skim here. Thanks! Yes, Jules, I use 1% milk all the time, and skim should be fine. And butter should be fine, too. The key is using the right pan (8 1/2" x 41/2", not 9" x 5"), and letting it rise jut the right amount: JUST over the rim, maybe 1/2". Hope it turns out well for you - PJH
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