Skip to main content

Freezer Candidate: Muffins



One of the few things that I like to make is muffins. Mixed by hand, all in a bowl and quick to make. Need more reasons to make your own muffins? How about saving money? This is like a tag line now that will grab the attention of most people.

I used to freeze the leftover batter when I make muffins, but recently I seem to be making muffins specifically for freezing. These muffins take so well to freezing that you won't be able to tell if it was made fresh or frozen.

So just use your favourite muffin recipe and grab some aluminmum trays/cups and start freezing! You can pop 1 or 2 frozen batter into the oven while you get your morning started. Just remember to think of me when you are biting into a freshly baked warm muffin in the morning. (^.^)

Steps to freeze freshly made muffin batter:
(1) After mixing the batter, portion the batter into appropriate serving size aluminmum trays/cups.
(2) Place the aluminmum trays/cups into a container. Be careful not to overcrowd so that the trays/cups do not lose its shape.
(3) Put container into freezer.
(4) When the batter is partially frozen, transfer to a zip top bag. Remove air from the bag before putting back into the freezer.

To use frozen muffin batter:
(1) Preheat oven to 200 degC.
(2) Remove trays/cups from plastic bag and place on a baking sheet.
(3) Bake until the tops are golden brown and a toothpick inserted in the centre comes out clean.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre