Some like their eggs fried. Some prefer them scrambled. I am not a short-order chef. So if anyone in my family wants his eggs fixed differently than the way I have prepared them for today’s breakfast, he is welcome to go get eggs from the fridge and prepare them himself.
But what about meal options that are not so quick to make – like muffins? Well, now that we have all discovered this awesome “freeze your muffin batter” trick, it is easy to make muffins to please the masses. Or at least try to please the masses. Why is it that food they love one day they do not want to touch the next day? Oh, let’s not even go there.
Anyway, last night in preparation for this morning’s breakfast, I got out my muffin pan and filled it with ten Peanut Butter Chocolate Chip Muffin batter balls, and two Chocolate Chocolate Chip Muffin batter balls from the freezer. One of my kids really does not like peanut butter. In the past when I’ve made the peanut butter muffins, I would search the fridge for a leftover something-or-other for my non-peanut butter kid. But now? Everyone can have their muffins and eat them too.
I love this.
Laura S. says
Such a good idea Laura!
Just wait until they go off to college! They come home and say they never liked this or that and I know it is not true! Crazy!
Bethany W says
Where do you store those precious few muffins that don’t get eaten? Fridge? Counter top?
Bethany W says
Or do you only make enough for that particular meal when you take it from the freezer?
[email protected] says
Laura stores hers in the fridge. She usually just grabs enough for one meal out of the freezer though. :)
How do you accommodate different baking temperatures and times?
Most all of my muffin recipes bake at 400° for 20 minutes – so they work to bake together. :)