I love muffins as a snack or breakfast and also with soup for dinner. There are times when I don't have time or energy to bake them fresh but want them fresh, not from the freezer. Can muffin batter be frozen? I was thinking how great it would be if I could freeze the batter in greased muffin cups, pop the frozen batter out to keep in the freezer, and put the batter-sicles back in the pan for baking. Would it affect the leavening to do that? I'm assuming I'd have to thaw the batter first. Hmmm, this is sounding like more work than I'd considered--but really would be convenient at times.