On 22 Dec 2004 07:18:33 -0800, "Dr. Dog"
> wrote:

> Good for you, but steady on...you need more drippings than enough to
> merely *coat* the muffin tin. The batter cooks in the drippings. You
> need a good quarter-inch. Don't skimp on this, or the results will not
> be edible.

For me 1/4 inch of fat is way too much! It makes the
finished product way too greasy for me. I dump in the
drippings, swirl to coat the sides and then pour off most of
it, so it really is just a thin coating on the pan.

My method is heat the pan, pour in hot drippings and quickly
pour the room temperature batter into the baking vessel.

My recipe says the ingredients MUST be at room temp to
maximize the puffing effect. I dump all of the ingredients
into my blender when I have a window of time to put it
together & blend. Then I let it sit until I'm ready, blend
again and pour it into the pan.

sf
Practice safe eating - always use condiments