So this is what I did. We like to eat muffins of all sizes and varieties. I use them for breakfasts and for snacks. I do not always feel like making muffins first thing in the morning. So I make lots of muffins and freeze them. They thaw and warm up nicely in the micro. So today in just under 2 hours I made 2 double batches of muffins. I make some regular sized muffins (2 plus fruit or yogurt=breakfast). And I make mini muffins (2=snack). This (with the few that I have left from my last baking frenzy) will be enough to last me about a month unless I get a wild hair to make another flavor...
Ok, where do I get these recipes? The 2 I used today (recipes included at the end) were from Country Baking by Gooseberry Patch. One is peanut butter muffins and the other is Oatmeal. Both are yummy. Of course, I very very rarely follow a recipe exactly. And today was no exception. I will publish the original recipe and then share my changes.
But first....here are a few pictures I did take!
|My little helper putting the liners in the muffin tins. To freeze I ALWAYS use a paper muffin liner. Makes cleanup easier and freezing nicer.|
|Finished oatmeal muffins. I did not get as many as I'd hoped for from this double batch.|
|Peanut butter muffins. YUM!|
1 T lemon juice
1 cup quick cooking oats
1/2 cup brown sugar , packed
1/2 cup shortening, melted
1 cup flour
1 t baking powder
1/2 t salt
1/2 t baking soda
Add lemon juice to milk and let stand at room temp for 5-10 minutes. Soak oats in milk mixture for 1 hour; then add egg and beat well. Blend in brown sugar and add cooled shortening. Sift flour with baking powder, salt and baking soda. Combine with oat mixture and stir by hand 20 strokes. Fill greased (or paper lined) muffin tins 2/3 full. Bake in a preheated 400 degree oven for 15-20 minutes.
And for my changes. I double this first of all. Except I only bump the brown sugar to 3/4 cup and they are plenty sweet. I also use 1/2 whole wheat flour. And replace the melted shortening with melted butter. Adding a teaspoon of vanilla is nice too.
PEANUT BUTTER BREAD
3/4 cup sugar
1/2 cup peanut butter
1 t vanilla
1 3/4 cup milk
2 1/4 cup flour
4 t baking powder
1/2 t salt
In a large bowl, blend together sugar, peanut butter, and vanilla. Gradually pour in milk; mix well. Sift together flour, baking powder, and salt; add to peanut butter mixture. Spread batter into greased 9X5 loaf pan. Bake at 350 for 45-50 minutes.
My changes- I double the recipe and use half whole wheat flour. Other than that the only change is to bake in muffin tins (greased or with paper liners-PICK paper liners). They took about 25-30 minutes but I just check every couple minutes after 15...toothpick should come out clean.
So for freezing just let them completely cool (COMPLETELY COOL!!! or your bag will fog up and then freeze and it is icky). Bag them in gallon freezer bags labeled with the variety and the date. And freeze! Pretty simple. I accidentally undercooked a batch the last time I did this and although they are fine they do not freeze as nicely so make sure they are fully fully cooked and the top isn't shiny (does that make sense?)
To eat from frozen; take whichever muffin you want...or one of each because the kids all want something different (another reason I like doing this this way)...pop them in the micro for a few seconds and eat warm. YUM!!!