Freezer Muffins

The title of this post doesn't do it justice.  Freezer muffins are life altering.  Truly.  My life changed when I found out about it.  Why, you may ask?  Think hot, warm, FRESH muffins any time of day without having to make them on the spot.  Guests coming on a whim?  No problem, let me throw some fantastically awesome blueberry muffins in the oven right quick.  Taking care of kids all day with no time to make a quick treat for your Bible Study ladies?  On it.  House smell like diapers and in need of a "I promise I do more than chance diapers" pick me up?  No?  Anyone?  Ok.  Don't feel like waking up at 5:30 am just to make your family a warm breakfast?  Please, and thank you.

So, here's my little secret.  I've held on to it for a while wanting it to be all mine but I feel like there's some pride to that in fooling everyone I'm a happy little baker and have time (hah!) to bake all the day long.  So without much further ado...

Make your batter.  Pour it in your lined muffin tins. Pop that tray of raw muffins in the freezer.  Let them freeze.  Pop them out and into a storage bag.  Label said bag with oven temperature and cooking time.  Next time you want some muffins, pop some of those suckers in the oven and voila: You're awesome. 

And if you want to get CRAZY make your muffins in bulk.  Bake a few in the moment.  Save a fewer for later.  And make a few varieties all in one day.  Then you can heat up whichever muffins you want...whenever you want.  

Family favorite

Often times I get the idea to blog.  You know, sit down an write a post start to finish.  And then after the flood of ideas and wondering where to start I realize that there is not a single thought in my head that make a coherent sentence by the time I actually have the time to SIT DOWN and write a single blog post.  True story.  You would be astonished at how long it took me to write the above three sentences which are more than likely grammatically INcorrect.

But hey, since we are on a roll....

You know what I love?  Food.  You know what I love more?  Chocolate.  That's true, but not where I was going with this.....

I love blessing those whom I love with food.  One of the most satisfying things for me is to get up early before my family (which lets be honest.. It's a pretty rare occurrence since I have a 3 1/2 yr old 5 am wake up call) to feed them a warm meal.  

Side note: have we mentioned I have 2 small boys and 1 large boy who eat us out of house. and. home.  So praise the dear LORD these children of mine love oatmeal.  No, but really.  They do.  By the bowls full.  Especially when it is stuffed with fresh peaches, warm cream and a tad bit of vanilla.  

Back to warm breakfasts.  This summer a favorite was fresh peaches n' cream oatmeal.  I don't like oatmeal, as its not generally something associated with chocolate, but if I did I am confident I would love this combo.  At other favorite is homemade pop tarts.  Sounds scary, but it's not so bad.  I will share the recipe soon.  But seeing as we are halfway through this glorious North Carolina fall, I'm going to share with you a family favorite from my favorite cookbook at the moment, Deliciously Organic.  Enjoy!

Pumpkin Muffins, by Deliciously Organic

4tbsp unsalted butter, softened

2 tbsp coconut oil

1 1/3 cups whole cane sugar or Sucanat

1/2 cup puréed pumpkin

2 large eggs, room temperature

1 3/4 cups whole wheat pastry flour (we love King Arthur)

1/4 tsp baking powder

1 tsp baking soda

1 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/3 cup whole buttermilk

1/2 cup chopped pecans (optional-but so good!)

Preheat oven to 350 degrees F

In mixer bowl, beat together butter, coconut oil, and sugar on medium-high speed for about two minutes.  Turn mixer to low and add the pumpkin.  Add eggs one at a time, blending well after each addition.  Mix in vanilla.

Combine flour, baking powder, baking soda, salt, cinnamon, and cloves in a large bowl.  With the mixer on low, add half of the dry ingredients, followed by half of the buttermilk.  Repeat process and mix until just combined.  Fold in pecans.  Spoon batter into oiled muffin cups until 3/4 full.  Bake 23-25 minutes, or until golden brown.  Cool for 5 minutes before serving.  

And that's that!  This recipe makes 16 muffins.  We usually double and freeze for another day.  Check out the freeze post for an interesting twist on fresh muffins!!