Happy Monday! I like to put a muffin in our sack lunches and our stash was getting a little bit low. So we recently made about 3 dozen muffins for freezing.
We followed Bittman’s basic recipe for muffins and followed his directions for two variations. First we experimented with spice muffins (we added raisins in half of the dough).
We also followed his recipe for cranberry muffins, along with frozen cranberries we added some frozen blackberries we had on hand.
Oh and did I mention that the cranberry muffins included some Easter themed cupcake sprinkles? (you see, I wasn’t cooking these muffins alone)
For the last dozen we used the Trader Joe’s Cranberry Bread mix and added some raisins. Instead of making cranberry bread we just scooped the dough into cupcake lined muffin tins.
Using an ice cream scoop for filling the muffin tins really saved us time and mess.