How to Freeze Quick Bread Batter

Quick breads, like muffins, are a good way to use whatever is lurking in your kitchen, like overripe bananas or the three pounds of zucchini from the garden. However, sometimes too much of a good thing is just too much at one time. In this case, consider freezing the batter in muffin tins for another time.

Things You'll Need

• Quick bread recipe
• Muffin tins
• Paper muffin liners
• Plastic wrap
• Freezer bag

Instructions

1. Make the batter, using your favorite quick bread recipe.

2. Line the muffin tin with paper liners. Use as many as the yield of your recipe.

3. Spoon the batter into the lined muffin tin, to about two-thirds full.

4. Cover the tin with plastic wrap, and put it in the freezer. Make sure that the tin is level. Freeze the batter until solid--about 30 minutes.

5. Remove the frozen muffin batter from the tins, put the individual muffins in a freezer bag, and return them to the freezer. You can keep the frozen muffin batter in the freezer for about three months.

6. To bake the muffins, remove them from the freezer and put them back into the muffin tin. Bake them frozen in an oven preheated to the temperature indicated by the recipe; however, they may take longer.

References

• Chowhound: You CAN freeze unbaked muffin batter!
• Martha Stewart: Spiced Carrot Muffins