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Discussion Starter #1
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.
 

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I'm not sure on the freezing, but my mom has a six-week refrigerator muffin batter. It's huge- will make three to four dozen at least- and keeps for six weeks. Just scoop and bake when you're ready. Someone may have a similar recipe, but in the meantime I'll ask her to send it to me.<br><span style="font-size:xx-small;"><i>Posted via Mobile Device</i></span>
 

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Discussion Starter #3
That would be great, thanks!
 

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YES!<br><br>
Make the batter like normal. Put it in the muffin tins and freeze. Once frozen take them out and put in storage bags in freezer. Ready to eat? Put them in the preheated oven (still frozen, back in the muffin tins) and bake for an extra 5 minutes.<br><br>
Delish. I always send a couple dozrn muffins like this with meals I send to new moms. I assume it works with all muffins. I use moosewood recipes.
 

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Discussion Starter #5
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<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>mumm</strong> <a href="/community/forum/post/15409087"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">YES!<br><br>
Make the batter like normal. Put it in the muffin tins and freeze. Once frozen take them out and put in storage bags in freezer. Ready to eat? Put them in the preheated oven (still frozen, back in the muffin tins) and bake for an extra 5 minutes.<br><br>
Delish. I always send a couple dozrn muffins like this with meals I send to new moms. I assume it works with all muffins. I use moosewood recipes.</div>
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</tr></table></div>
Yay!! Thank you!
 

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Sorry it took me a few days! My mom emailed me the recipe this morning. She said she usually reduces the sugar and that you can use any kind of flour. Here is the original:<br><br><b>Bran-Oatmeal Muffins<br>
Six week recipe</b><br><br><b>Mix</b><br>
2 cups boiling water<br>
2 cups 100% bran<br><br><b>Add</b><br>
1 cup oil<br>
3 cups sugar (any variety or honey)<br>
4 eggs<br>
1 quart buttermilk<br>
5 cups flour (any variety)<br>
1 teaspoon salt<br>
5 teaspoons baking soda<br>
4 cups oatmeal<br><br><b>Bake</b><br>
Greased or paper-lined muffin pan<br>
Fill cup 3/4 full<br>
Bake 375° 15-20 minutes<br><b><br>
Refrigerate</b><br>
Batter keeps for six weeks<br><br><b>Extras</b><br>
Raisins, nuts, apples, dates. chocolate chips, etc.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>mumm</strong> <a href="/community/forum/post/15409087"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">YES!<br><br>
Make the batter like normal. Put it in the muffin tins and freeze. Once frozen take them out and put in storage bags in freezer. Ready to eat? Put them in the preheated oven (still frozen, back in the muffin tins) and bake for an extra 5 minutes.</div>
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</tr></table></div>
I do this as well -- they also bake just fine in the toaster oven, so it's efficient to make them just a few at a time. I don't need to preheat the toaster oven either.
 

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Discussion Starter #8
Thanks for the fridge recipe, <b>Zuzu822</b>! And thanks for all the input from everyone!
 

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those six week muffins really work? how? they're only leavened with baking soda and buttermilk, which will run it's course of leavening in about ten minutes. They aren't totally leaden? It sounds too good to be true. lol. (looks yummy though if it is). and the eggs keep six weeks?
 
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