Whisk or sift together flour, baking powder, baking soda and salt. In a separate bowl, beat butter and sugar together until fluffy. Add eggs one at a time. Add yogurt. Combine wet and dry ingredients. Add extras (see suggestions below).
To freeze:
Spray a muffin tin with cooking spray or use silicone cups. Fill each muffin cup 2/3 full (I use an ice cream scoop to keep them all the same size for even baking). Wrap tightly in plastic wrap and freeze. Once the raw batter is completely frozen, remove from pan and store in large freezer ziplock bag.
To bake:
Adjust oven rack to lower middle position. Spray muffin tin with cooking spray or line cups with muffin papers. Place frozen batter into each cup. Bake at 350F for 20 minutes or until raised and slightly golden.
Variations:
Blueberry Muffins: Add 2 cups fresh blueberries (tossed in 1 tablespoon flour) to batter before freezing.
Cranberry-Orange Muffins: Add 1 1/2 cup fresh chopped cranberries and grated orange zest from 2 oranges into batter before freezing.
Lemon-Poppy Seed Muffins: Add 2 1/2 teaspoons poppy seed and grated lemon zest from 2 lemons into batter before freezing.
Cinnamon Streusel: Mix together 1/2 cup coarse sugar, 1/4 cup flour, 1/8 cup quick oats, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with a fork and sprinkle over muffins (batter) before flash freezing.
Tips and tricks:
Need a hot breakfast in a hurry? Fill half of your muffin tin with ham and egg cups and the other half with frozen muffins! Line 6 muffin cups with black forest ham and then crack an egg into it. Bake together and they will both be ready at the same time! Quick and easy!
When buying the yogurt for this recipe, I just compare all of the brands at the grocery store and buy the one with the highest fat content.
No Comments
Leave a Comment!
You must be logged in to post a comment.