Tuesday, May 22, 2012

Freezing Muffin Dough

Hot muffins. . . mmmm!  I love muffins for breakfast and it's even better if they are hot and fresh.  I love the Schwan's Muffin Pucks.  They're lumps of muffin dough, frozen, that you break off and bake from the frozen state.  They're delicious and expensive.  Here's my version, much cheaper but just as convenient.

Add a Berry Whole Wheat Muffins

1 c whole wheat flour
1/2 c unbleached flour
1/2 c honey
1/4 c sugar (omit if your berries are sweet and not tart)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
1/2 c applesauce
1-2 c berry or chopped fruit

Combine all dry ingredients.  Make a well in the middle and add all "wet" ingredients.  Fold together.  Add the berries or fruit last.  Stir to combine.

Line muffin tins with foil muffin liners.  Fill 2/3 full and freeze.  When frozen, remove from tin and place in zipper freezer bag.

When you want to bake, remove from freezer bag and place in muffin tin.  Bake 350 degrees for 25 minutes.


Fill the muffin tins ONLY 2/3 of the way full.  This way you won't end up with a gooey center.

Chopped apples, mashed banana or raisins make wonderful substitutes for the berries.  I've even used shredded carrots and cinnamon and it was great!  I used raspberries in this batch.

Use the foil muffin liners, not the paper liners.  The paper ones tend to stick to the baked muffin when the dough starts out frozen.

Throw one or two in the oven while you are getting ready and you will have hot muffins when you walk out the door!  This trick works with almost any muffin recipe. . . just add 5-8 more minutes to your cooking time when you start out with frozen dough!

If I do it again:

I would like to find a round silicone mold that has a smaller diameter than a muffin cup.  That way, I can freeze them and pop them out and not have to use the muffin liners when I freeze.

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