I baked the first of the freezer muffins this morning and I'd call them a success.
I know they don't look very big and that was on purpose. I don't like it when muffins or cupcakes are too big for their holder and raise up and stick all over the top of the pan.
They taste great and baked just fine in the little toaster oven that does not heat up the kitchen like the big oven.
Just baked
going into the toaster oven
frozen muffin batter in a freezer bag From my research, I think just about any muffin batter will freeze and bake later.
I baked mine in little pottery cupcake bowls - I got them a few years ago in a baking set at Linens and Things before they went bankrupt.
The online instructions say to use the foil lined cupcake liners. If you just put a paper liner unsupported in the oven to bake, I'm pretty sure it would collapse and make a big mess.
thank you so much for posting a followup! I am going to try this now:)
ReplyDeleteThey look really yummy! I've always frozen mine after they were baked. This is a nice alternative!
ReplyDeleteWhat pretty muffin baking cups. That in itself would be enough to make me want to whip up a batch.
ReplyDelete~Mrs. M
I think you could just put them in a muffin pan and bake them, if you just wanted 6 or so. They turned out really nicely. The first picture look like little happy faces!
ReplyDeleteGood idea! I did this with pumpkin muffins last winter - it's nice to be able to just pop one in the oven and have a hot muffin!
ReplyDeleteManuela
What a great idea, except now I totally want some ceramic muffin pots of my own so that I can bake only one or two at a time.
ReplyDeleteWe love muffins but I don't like how the baked ones taste once I've frozen them (the tops get soggy).
Thanks for the tip!
Rhonda, these muffins look wonderful and this is a great idea!
ReplyDelete