How to Freeze Muffin Batter
By Jeanne Wolfley
I often freeze my leftover muffins; I bet many of you do as well. But have you thought about freezing the muffin batter? I hadn't until my daughter-in-law, Stephanie, told me she did. I liked the idea because freezing the batter ensures fresh muffins whenever you want them. And, there is no reason why you can't make just two at a time. I am not sure if all muffin batter can be frozen with success but I do know that this recipe for zucchini muffins and most bran muffins work like a dream. So, here is the very best recipe for Zucchini or Zucchini Blueberry Muffins along with freezing instructions.
Tip: Zucchini plants produce a lot of fruit. Try to pick the zucchini before it gets tough and crazy big. Grate it and freeze it in freezer bags until you are ready to use it.
Blueberry Zucchini Muffins
Serving size: 10
Calories per serving: 412
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2/3 cup vegetable oil
4 large eggs
3 cups shredded zucchini
2 cups blueberries (optional)
Directions:
Instructions for Freezing Batter:
Line a cupcake pan with cupcake liners. Fill each liner approximately ? full. Cover with plastic wrap and place in freezer. After batter freezes, place the muffins in a gallon freezer bag and freeze for up to 3 months.
Instructions for Baking:
1. Preheat oven to 350 degrees. Prepare your muffin pans with cupcake papers.
2. Spoon batter into lined cupcake pans, about ? of the way full. Bake for 20 - 25 minutes or until toothpick in the center comes out clean. Remove from pan and let cool on wire rack.
3. This recipe will make 32 regular sized muffins
4. If you are baking frozen muffins allow 5 to 7 minutes longer for baking.
It is so easy and delicious!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Jeanne Wolfley
Weekly Newsletter Contributer since 2008
