Tuesday, August 9, 2011

Fresh {From the Freezer} Muffins!

With school approaching, I need to get my freezer stocked up with BREAKFAST! Today I am going to share a fabulous recipe from Jenny Stranger's book (love LOVE this book) Fabulous Freezer Meals! I love this recipe because it is so versatile! This method of freezing muffins is the best, your muffins are still fresh from the oven in the morning and it only takes 2 minutes of prep and 20 minutes to bake! This method will also adapt to any of your favorite muffin recipes!
Mix and Match Muffins
Yield: 24 muffins
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, beaten
1¼ cups filling (choose from list)
1 cup nuts or seeds or raisins / craisins (optional)
1 cup sugar
½ cup cooking oil

Filling (do not use dried fruit)
Apples, diced
Apricots, chopped
Bananas, mashed
Carrots, grated
Cherries, pitted and chopped
Lemon juice (only add 1/3 cup)
Oranges, chopped
Orange juice (only add 1/3 cup)
Peaches, chopped
Pears, chopped
Pumpkin, canned (add 2 teaspoons pumpkin spice)
Strawberries (well drained)
Zucchini, grated
*Some delicious combinations are banana raspberry nut, strawberry peach, pumpkin raisin sunflower seed, orange cranberry.
Place paper liners in a muffin pan and fill a baking sheet with paper liners and set aside. I like to use tin foil liners for the freezer. In a large bowl, combine dry ingredients. Make a well in the center of the dry mixture and set aside.
In a separate medium bowl, mix the remaining (wet) ingredients. Stir wet ingredients into flour mixture just until moistened. (Batter should be lumpy.) Spoon batter into paper liners until they are 2/3 full. At this point you can choose to freeze or bake them. To bake right away preheat your oven to 350 and bake the muffinsfor 20 min. (I usually bake some right away, and freeze some for later).
Or you can freeze all the muffins (unbaked) for 1 hour in the muffin pan and then place frozen muffin dough in a large zip top bag or a plastic Tupperware container. When you are ready to use the frozen muffins, place the frozen muffins in a muffin pan and bake frozen at 350 degrees F for 20 min. Remove muffins from pan and cool on a wire rack. Serve warm topped with butter, jam or frosting.
I make these all of the time! They are a family favorite. Usually I make several different kinds on a laid back morning, bake some for breakfast and freeze the rest. The muffins shown are lemon blueberry, with a crumb topping (1 cup brown sugar, 1 cup flour, 1/4 cup butter)! Simple. Delicious. Fresh.

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  1. THis is such a great idea! We can never seem to eat a whole batch of muffins before they go bad,so this would be a big help. Can't wait to start mixing up the flavors too. Thanks for sharing!

  2. Fantastic! I am going to share a link to your post on my blog today. Thanks!

  3. That is awesome! I could use some freezer breakfast recipes for before work every morning! :)

  4. Great idea and looks yum!
    Fancy Frugal Life

  5. Great idea! I need to make these my boys would be in heaven!

  6. Thanks for the recipe. I clearly need to invest in that book! Lemon blueberry sounds so yummy, and I just rehydrated some freeze dried blueberries that now have the goal in life of making my tummy happy:)

    Thanks for joining the blog hop again this week.

    Amanda Joy

  7. MMM yummy! I don't know why didn't ever think to freeze the unbaked muffins. Great idea!

    I would for you to come share at Blog Stalking Thursday!

  8. Yum! Thanks for sharing the idea! I am excited to give this a try.

    Brie from darlingdoodles.blogspot.com

  9. Great idea with all the different fill-ins! We freeze muffins all the time and I love being able to heat them up in 20 seconds and have a little snack!

  10. What a great idea, I love it and I'm going to try it!

  11. You had me at "easy" and sealed the deal with "freezer"! These look delicious AND doable. Thanks for sharing :-)

  12. That is such an AWESOME idea! I've pinned this and I'm totally making up some batches soon.

  13. I love the idea of this as a freezer meal! My oldest is starting school this month and he does love muffins.

    Thanks for sharing!

  14. Great idea, Carlee! I featured these on Saturday. Thank you so much for linking up!

  15. Carlee, thanks for sharing such a great idea at Freestyle Friday. You've been featured this morning, so swing by if you want a button!

    Happy Monday and I hope you had a fabulous weekend!!


  16. look so yummy!!

    would love it if you could link this post up to my new link party


  17. THANK YOU so much for sharing your recipe with me at Cast Party Wednesday. I'd like to invite you back this week.
    I hope to see you again!

  18. These are briliant!! I am pinning this and emailing it to my sis. This will be so helpful this school year great as breakfast and an after school snack!

  19. They look delicious and I love all the variations! I pinned it which hopefully means I'll try it soon!

  20. Thanks for linking to Take-A-Look Tuesday - you were featured today! - most viewed link!
    --Mandy, www.SugarBeeCrafts.com

  21. Hey! These look amazing, I'm actually trying to make these right now, but the batter is so dry and lumpy, like an extremely dry cookie dough. So it's obvious I must have done something wrong, except I swear I followed the recipe exactly, just wondered if you'd look over the recipe and make sure there are no typos or something, just in case, if not then it's something I did. I'm really anxious to make these, and make them right!


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