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Author Topic: Freezing Muffin  (Read 4833 times)

Offline Denzelmum

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Freezing Muffin
« on: January 18, 2012, 11:47:58 pm »
Lots of interesting little tips on Vegan with A Vengeance book by Isa Chandra Moskowitz.  I tried her tips - to make sure you always have fresh muffins, freeze half a batch.  Pour the batter into paper cupake liners, then put them in the freezer.  Once frozen, store in tightly sealed plastic containers and bake one in a muffin tin, adding an extra 8-10 minutes, whenever you want a muffin, no need to thaw.

I experiment with my yughurt banana muffin and it works!

Below is photo before and after baking.
« Last Edit: January 18, 2012, 11:49:51 pm by Denzelmum »
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Vegetarian family in Sydney

When you take time to prepare healthy food for family and friends, you are offering them a special gift.  Not only will they feel nourished by the nutrients in the food but also by your generosity in creating delicious treats for their enjoyment.

Offline Meagan

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Re: Freezing Muffin
« Reply #1 on: January 19, 2012, 12:22:38 am »
Wow that is fantastic! I always have biscuit dough on the freezer ready to go but muffin mix in patty pans that is gold.
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Offline Denzelmum

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Re: Freezing Muffin
« Reply #2 on: January 19, 2012, 12:27:48 am »
Before reading this book I baked muffin then freeze the leftover, my opinion this approach is better, taste fresher.  See how you go with yours, Meagan.
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Vegetarian family in Sydney

When you take time to prepare healthy food for family and friends, you are offering them a special gift.  Not only will they feel nourished by the nutrients in the food but also by your generosity in creating delicious treats for their enjoyment.
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