For those that are new to freezer cooking, meet your new sanity saver! I try to set aside 1 day a month to do my freezer cooking. We do not use our freezer meals everyday. I use them for when we have a chaotic evening or morning and I need something quick! I am going to gradually add our favorite "fixes". Lets start with breakfast!
My basic muffin recipe.
1 3/4 Cup all purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup plain yogurt
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, and yogurt. Stir into dry ingredients just until moistened. Fold in any extras that you might want. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
You can add anything to make them special.
Here are a few of the kids favorite combos:
Monkey Muffins- Add Chocolate and 1 cup smashed bananas
Blueberry- Add 1 cup fresh blueberries
Cranberry- Add 1 cup of dried cranberries
Fall muffins- I add a dash of cinnamon, dash of ginger, and some dried cranberries.
When the muffins are completely cool I add them into a freezer bag, seal it tight, and pop them into the deep freeze. You can lay them out the night before or warm them in the microwave for breakfast!
Or if you know that you have enough time in the mornings, you can put the dough into freezer bags. Be sure to allow enough time to defrost. All you have to do here is cut the bottom corner off of the freezer bag (as if you were going to use it to pipe icing) and squeeze the dough into prepared muffin cups and bake!