Thank you so much for the genius idea of freezing muffins! I usually only make them for guests or special occassions because I don't need whole tray for a one person household, but freezing them sounds so convenient. I'm trying that out as soon as possible.
Here's my favorite muffin recipe:
Chocolate Banana Muffins
2 cups all purpose flour 1 Pckg. baking powder 1/4 tsp salt 3 Tbsp. cocoa powder 1 Pckg. vanilla sugar 3-4 ripe bananas ½ cup milk ½ cup coffee 2/3 cup brown sugar 1 large egg 1 Tbsp. oil
Purree the bananas and add the milk, coffee, egg and oil and mix well. In a different bowl, mix all the dry ingredients. Slowly add the dry ingredients to the banana mixture and stir until you have a fairly liquid dough. Pour the dough into a muffin pan and bake for 20-25 minutes at 375 °F. Makes between 18-24 muffins.
This is the most forgiving recipe ever! I've used peanut butter instead of cocoa, half whole wheat flour and half all-purpose, all sorts of mashed up fruits (blackberry is surprisingly tasty), forgot to add the oil etc. and they always turned out well.
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ninetydegrees
no subject
on 2009-04-19 10:35 am (UTC)Here's my favorite muffin recipe:
Chocolate Banana Muffins
2 cups all purpose flour
1 Pckg. baking powder
1/4 tsp salt
3 Tbsp. cocoa powder
1 Pckg. vanilla sugar
3-4 ripe bananas
½ cup milk
½ cup coffee
2/3 cup brown sugar
1 large egg
1 Tbsp. oil
Purree the bananas and add the milk, coffee, egg and oil and mix well. In a different bowl, mix all the dry ingredients. Slowly add the dry ingredients to the banana mixture and stir until you have a fairly liquid dough. Pour the dough into a muffin pan and bake for 20-25 minutes at 375 °F. Makes between 18-24 muffins.
This is the most forgiving recipe ever! I've used peanut butter instead of cocoa, half whole wheat flour and half all-purpose, all sorts of mashed up fruits (blackberry is surprisingly tasty), forgot to add the oil etc. and they always turned out well.