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.