does anyone know a recipe for freezable muffin batter?

Answer 1

Batter may be refrozen without a degradation of quality. Please keep the following in mind when doing so: (1) If you cannot use the batter within the 4 day refrigerated shelf life, partially thaw the bucket of batter, separate it into smaller freezable containers, and refreeze the batter that will not be used promptly. (2) DO NOT ATTEMPT TO REFREEZE BATTERS IF THEY HAVE BEEN THAWED MORE THAN 1 DAY! (3) Label and date all repackaged batters when they are placed in the freezer. The batter has a frozen shelf life of 6 months.

Make Ahead Bran Muffin Batter

INGREDIENTS:

* 5 cups flour
* 15 oz. box bran flakes cereal with raisins
* 3 cups sugar
* 2 tsp. baking soda
* 1 tsp. salt
* 4 eggs, beaten
* 1 cup vegetable oil
* 4 cups buttermilk

PREPARATION:
Combine flour, cereal, sugar, baking soda and salt in a large mixing bowl. Mix well to combine. Add beaten eggs, oil and buttermilk and stir just until dry ingredients are moistened.

Cover bowl tightly with waxed paper and foil.

You should chill this batter in refrigerator for at least 24 hours before using. The batter will keep, tightly covered, in the refrigerator for up to 3 weeks.

When you're ready to bake the muffins, preheat the oven to 400 degrees and line muffin pans with paper liners. Scoop batter into prepared muffin cups, filling each cup 2/3 full. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when touched lightly with fingertip. Makes 48 muffins

Hope this helped, ma'am.

Merry Christmas.

Answer 2

1

Answer 3

I've never froze muffin batter. I always bake the muffins, then freeze them. I put 2 in a sandwich bag, then tie it good with twist ties. I have some in the freezer right now and they've been in there for just over a month. They are still very good. I take them to work with me and when I go on lunch, they are thawed enough to eat. Sometimes I microwave them just to heat them up.

Answer 4

280g butter, softened
280g golden caster sugar
200g self-raising flour, minus 1 rounded tbsp
1 rounded tbsp cocoa powder
6 medium eggs
FOR ICING AND DECORATION
200g butter, softened
280g icing sugar, sifted
1 tube orange ready-to-use icing
1 small bag Maltesers
1 tube choco M&Ms minis (use just the brown sweets) or Cadbury's mini buttons
1 tub jelly diamonds (just the orange ones)
Heat oven to 190C/fan 170C/gas 5. Line a 12-cup muffin tin with brown muffin cases. Beat the first 5 ingredients to a smooth batter and spoon between the cases, almost filling them to the top. You may have a little left over. Bake for 20-25 mins until risen and spongy. Cool on a rack.
Beat the butter and icing sugar until smooth. Slice off the very tops of the cakes and cut each piece in half. Spread a generous layer of icing over each cake.
Working on one cake at a time, squirt a pea-sized blob of orange icing onto two Maltesers and use to fix a brown M&M on each. Sit the eyes, two pieces of cake top (curved edge up) and a jelly diamond on the icing to make an owl.

Answer 5

You can freeze any muffin batter. Just allow it to thaw slowly in the fridge overnight when you are ready to use it. Then bake as normal.

Answer 6

I have my own muffin mix recipe... all you would do is add the wet ingredients and the extras for what you want in them....

A-B-C Muffin Mix
18 cups flour
5 cups sugar (or equivalent substitute)
2-1/4 cups buttermilk blend or non fat dry milk
6 Tbsp. baking powder
2 Tbsp. baking soda
2 Tbsp. salt
3 Tbsp. ground cinnamon
3 tsp. ground nutmeg

Stir together well, breaking up lumps. Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each. If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

To make 24 regular sized muffins:
Preheat oven to 400° F. Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.

In a large bowl, beat:
3 to 4 eggs
3 tsp. vanilla
2 cups water
UP TO 1 cup oil or butter (*note: this measurement is up to your tastes and desires.)

Stir in 5-1/2 cups muffin mix just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on high for 30 seconds per muffin.

These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:

STREUSEL TOPPING for 24 muffins: Mix together: 1 cup sugar 1 tsp. cinnamon 2/3 cup flour cut in 1/2 cup cold butter until mixture is crumbly.

CRUNCHY TOPPING for 24 muffins: Mix together: 1 cup rolled oats 1 cup flour 1/2 cup brown sugar 2 tsp. ground cinnamon cut in 1/2 cup softened butter with fork or pastry cutter until crumbly

TYPE OF MUFFIN: Ingredients to add to mix before baking:

APPLE MUFFINS: 3 cups raw grated apples 1 tsp. gr. cloves 1 cup nuts or raisins

sprinkle with cinnamon and sugar mixture before baking

APPLESAUCE MUFFINS: 1 cup applesauce omit oil

APRICOT MUFFINS: 1 cup chopped dried apricots

BANANA MUFFINS: 2 mashed bananas 1 cup walnuts (optional)

BLUEBERRY MUFFINS: 2 cups fresh or frozen rinsed blueberries

BRAN MOLASSES MUFFINS: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins

BUTTERSCOTCH MUFFINS: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts

CARROT MUFFINS: 2 cups grated carrots 1 cup raisins 1-1/2 tsp. allspice

CASHEW MUFFINS: 2 cups unsalted coarsely chopped cashews

CHERRY MUFFINS: 2 cups fresh or dried pitted cherries

CHOCOLATE CHIP FUDGE MUFFINS: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips

COCONUT MUFFINS: 3 cups toasted flaked coconut reserve some to sprinkle on the top

CRANBERRY ORANGE MUFFINS: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel

CURRANT MUFFINS: 1-1/2 cups currants 1 cup chopped nuts

DATE MUFFINS: 1 cup chopped dates 1 cup chopped nuts

EGGNOG MUFFINS: 4 tsp. rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 tsp. nutmeg 1/2 tsp. cinnamon

FIG MUFFINS: 2 cups dried chopped figs 1 c. chopped walnuts

FRUIT MUFFINS: 2 cups dried diced fruit

GARDEN FRESH MUFFINS: 1 cup grated carrots 1 cup grated zucchini 1/2 tsp. ground cloves

GINGERBREAD MUFFINS: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins

GRANOLA MUFFINS: reduce muffin mix to 4 cups and add: 1-1/2 cups granola Top with additional granola before baking

GRAPENUTS MUFFINS: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts 1 tsp. allspice

HAZELNUT MUFFINS: 2 tsp. ground cardamom 2 cups chopped hazelnuts

INCREDIBLE CREAM CHEESE MUFFINS: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs Drop this mix by Tb. onto top of muffins before baking

JAM MUFFINS: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional)

KISSES AND HUGS MUFFINS: 1-1/2 cups cocoa 1/2 cup sugar

After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.

LEMON MUFFINS: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs 1/2 cup chopped nuts

LEMON POPPY SEED MUFFINS: 2 packages (3.4 oz each) instant lemon pudding mix 2 Tb. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup lemon juice

MANDARIN MUFFINS: 1 (11 oz) can mandarin oranges chopped and undrained reduce water to 1 cup 1-1/2 cups shredded carrots

MAPLE MUFFINS: 6 Tb. maple syrup reduce water to 1-1/2 cups

MARMALADE MUFFINS: 1-1/2 cups orange marmalade 1 cup chopped nuts (opt) 1 cup orange juice (omit 1 cup of the water)

MINCEMEAT MUFFINS: 1-1/2 cups mincemeat

OATMEAL MUFFINS: reduce muffin mix to 4 cups and add: 1 cup oats use 4 eggs up to 2 cups raisins or grated apples

ORANGE MUFFINS: 2 cups sour cream 1 cup nuts or coconut (opt) 2 cans (11 oz. each) mandarin oranges, drain use 4 eggs

PEACH MUFFINS: 2 cups fresh or one large can (drained) chopped peaches

PEANUTTY MUFFINS: 3 cups peanut butter chips 1/2 cup chopped peanuts

PEANUT BUTTER BANANA MUFFINS: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas

PEANUT BUTTER AND JELLY MUFFINS: 1 cup peanut butter 1/2 cup chopped peanuts drop 1 Tb. jam into each muffin before baking.

PEAR MUFFINS: 2 cups fresh or one large can (drained) chopped pears

PECAN MUFFINS: 2 cups chopped toasted pecans 1 tsp. maple extract

PINEAPPLE CARROT RAISIN MUFFINS: 1 cup grated carrots, 1 cup crushed pineapple, drained 1 cup raisins 1 cup walnuts, chopped (optional)

PINEAPPLE MACADAMIA MUFFINS: 1 tsp. ground cloves 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped

PLUM MUFFINS: 2 cups fresh or canned plums, chopped

PRUNE MUFFINS: 1 to 2 cups chopped prunes 1/3 cup poppy seeds

PUMPKIN MUFFINS: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins

RASPBERRY MUFFINS: 2 cups fresh or frozen whole, unsweetened raspberries

RUM RAISIN MUFFINS: 3 tsp. rum extract or 3 Tbsp. rum before baking, top with mix of: 2 tsp. sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg

SESAME SEED MUFFINS: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 tsp. each cinnamon 1/2 tsp. nutmeg

SOUR CREAM MUFFINS: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 tsp. grated lemon peel (opt.)

SQUASH MUFFINS: 2 cups mashed squash 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins

STRAWBERRY MUFFINS: 2 cups fresh or frozen strawberries, chopped

SWEET POTATO MUFFINS: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups)

TROPICAL TREAT MUFFINS: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 tsp. lemon peel, grated

VANILLA MUFFINS: 2 packages vanilla chips

WALNUT MUFFINS: 1-1/2 cups chopped walnuts

WHEAT GERM MUFFINS: 2-2/3 c. wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 c. wheat germ 2 Tb. sugar

YOGURT MUFFINS: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored

ZUCCHINI MUFFINS: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional)