Mar 31, 2009

Freezer Muffins and Muffin Mix

Muffins are so versatile, they can be anything from a snack, to a meal, to a dessert...and you can make large batches of them and save them in your freezer. The larger the freezer storage, the more room to save. Here are two ways to freeze your muffins, one is a "before baking" method, and the other "after baking". Both are very easy, and over the next week or so I'll share some recipes that you can snack on, or use as a quick, on the go meal.

Freeze then Bake Approach:

  • Make your muffin batter as directed in the recipe. Place the batter in the muffin tin just like you would if baking them right away. Place the muffin tin in the freezer and allow the batter to freeze solid. If you have a flexible muffin tin you can simply twist the tin and pop the muffins out. If your muffin tin is not flexible, use a butter knife and break the muffin lose from the sides. Slide the knife up under the muffin and work it back and forth until the muffin comes lose. Place the frozen muffin batter into a large freezer bag releasing as much air as possible before sealing.
  • Muffin batter frozen in a tin can be kept for up to 4 months before going bad. When ready to bake, just remove them from the freezer and place them back in the muffin tin. Allow the batter to thaw completely and bake as directed on the recipe.
Bake then Freeze Approach
  • Bake your muffins as directed in the recipe. Allow the muffins to cool completely. Place the muffins in a large freezer bag. Be sure to remove as much air as possible before sealing the bag. Place the bag in the freezer. The muffins can stay in the freezer for up to 3 months.
  • To reheat - just pop them out of the freezer and place them back in the muffin tin. Place them in a 350 degree oven until heated through. You can also allow them to thaw completely and reheat them in the microwave at 20 second intervals until they are as warm as you like.

Use either one of these methods to save money, and save time.

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