Good morning, friends.
I cannot start out this post without recognizing that today is the eleventh anniversary of the September 11 tragedy. My thoughts and prayers are with those families that were greatly affected, and I appreciate the service that the police, fire department, military, and regular citizens gave to the people in need during that time. Thank you to those who helped.
Now, on to some lighter things…
Brian loves a good muffin for breakfast, and I love baking muffins. They are probably one of my favorite things to make, however, I do not always have the time to bake a fresh batch of muffins in the morning before Brian wakes…but I have found the perfect solution.
A batter that is suitable for refrigeration for one to two weeks that can easily be scooped into a muffin tin for a single muffin, or can be made into several muffins! Another great thing about this batter is that many different things can be mixed in for extra flavor.
Easy Refrigerator Muffins (adapted from Foodie with Family)
Yields 12-14 cupcake sized muffins
In a mixing bowl, combine the butter, vanilla, eggs, yogurt, and sugar. Scrape down the sides to make sure everything is combined and gradually add the dry ingredients.
Only stir until things are just combined. Do not over mix.
Next, it is time to add your mix-ins! Simply make the mix-ins equal 1 1/2 cups. I added blackberries in the batch below.
In this batch I added about 1 1/2 cups of shredded zucchini and carrots and 1/2 cup of chopped almonds. Delicious!
Last, package up your batter in tupperware containers and store in the fridge until you are ready to bake for one to two weeks.
When you are ready to bake. Preheat the oven to 375 and get your muffin tins greased, lined, and ready. Simply scoop 1/4 cup batter into the desired number of muffins that you would like. Bake for 18-20 minutes, until golden brown.
What is your favorite thing to bake??