HAA seems to do well. Controlled low heat especially helps. This is where alchy stoves can really shine - as the heat if spread all over - where as a canister stove has a red hot center.

Dan - if you use the riser idea I mentioned then you don't need water or pebbles. Also Tinny of MiniBull design has a great video on baking with an alcohol stove - you should check it out.

At less than a 0.25g penalty for 2 silicone cups vs. aluminum foil, that seems like the way to go. The durability is a big selling point for me.

This was my first real success at baking on the trail, thought I'd add my CO2 to the thread:

At home I prepared my mix: Bisquick butter biscuit, salt, 1/2 cup grated parmesian, dehydrated chives, mixed in baggies. I first tested the plain Bisquick batter using a caldera cone and simmer ring. It worked, it was bland, and so I doctored the recipe for the trail.

My plan was to do a mixed method of steaming and then dry air baking by allowing the water to boil off. I laid rocks into the pot 1" over a 1/2" water level, and followed a general timing of 15-20min baking, and 5min rest. I never removed the lid until I was ready to eat.

In camp I preped my pot and stove, formed a mold out of aluminum foil, and readied my mix by adding water, mushing it in the baggie and squeezing that into my mold.

It came out great, and delicious. The pics here are from the second round. I cheated a little this time, and skipped the stove, using my pot stand to elevate the pot above some coals at the edge of our camp fire. This time was even better with the heat from the surrounding fire.

Thanks for the inspiration everyone...

very cool!! looks yummy too!

When steam baking I don't use rocks anymore. Just add enough water to the pot to float the batter/dough filled Ti400 cup. Works great and leaves me enough water for a cuppa.

Oh, of course, I should have used my cup. Is there any downside to that? How much batter can you put in the cup, or any mold, without having issues like uncooked batter? 1", 1.5", 2"?

With Betty Crocker Warm Ones, I can fill my Evernew 400 about half full. A little less with Bisquick or Corn Bread.

We eat muffins for breakfast about every other day on the trail. Put enough mix for two muffins in a small Glad baking bag, add water, knead until well mixed. Drop in 2qt. pot with about half inch of boiling water in the bottom, cook for 20 minutes. They don't brown, but taste and texture seems to be about the same.

I put pre-cooked sausage or bacon in my biscuit batter. Wish I had two right now.

I finally got a chance to bake some muffins on the trail. My wife and I cooked two banana chocolate chip muffins in about 30-35 min on approx. 1 oz of methanol using my FeatherFire stove open 1 full turn (out of 6).

The muffins were delicious and I'm going to keep doing this, but we do need to make more somehow in the future. One muffin each is really just a tease.

Edited by dandydan on 10/25/2009 23:28:14 MDT.

Use the large "Squishy Bowl"

That's a fantastic idea Jeff!

And the squishy bowls are silicone as well - in all honesty, most any silicone baking dish will work great. Just look for a temp rating of 350 to 450* :-)

MUFFIN steam-baking skills!

Instructional video:

http://www.vimeo.com/772798

What Size are the silicone baking cups used in the video, 3 inch or 1.9 inch?

Since first reading this thread I knew I wanted to give steam baking a try. Bought the silicon cups, baked muffins, cornbread, biscuits and scrambled eggs. YUMM!

my question is, how well do paper cups work with steam baking?

Paper gets soggy but the aluminum cupcake liners sold next to them in stores work perfect! They are as light as the paper :-)

Many of those aluminum ones are paper lined and it just creates a mess when steam baking. Just my opinion, but the silicone ones are the way to go and the muffins come out nicely.

On the foil ones....Reynolds sells them and while they are stacked foil, paper, foil,paper....all one does is pluck the paper off and use the foil. They do this for two reasons: the foil doesn't stick together when shipped and as well when most people bake muffins they want the paper for the inside and the foil for show.
So simple: you just use the foil. Not hard at all. The weight is extremely minimal for a pack.

While silicone liners do work best they also weigh the most of all options. And are much pricier when a person is not sure they will be doing a lot of steam baking.