How it all began…

I’ve always been a bit of a purist when it comes to baking, I have always used butter in recipes and have never thought of using margarine. I figured, when it comes to baking, you might as well go all out and enjoy it.

Since I like to bake (but don’t want dozens of cookies left in my kitchen afterwards) I got in the habit of bringing in my baked goods to the office for my coworkers. They are always happy recipients and appreciative of my baking.

One day, a co-worker of mine came into the office with a large tub or margarine. She said that she wouldn’t be able to finish it and if I would like to have it. She said to me “Please take the margarine. You can use it in your baking.”

Now before she said this, I would never turn to using margarine in my baking. To be completely honest, I don’t even have margarine in my kitchen (only butter). So I figured why not do a baking experiment? Are there really major differences between using margarine versus butter in baking? And if so, how significant are they? I figured I might as well give it a try and see for myself.