Freezer To Oven Berry Muffins Food

FREEZER TO OVEN BERRY MUFFINS

Freezer to Oven Berry Muffins image

From the freezer to the table in under an hour, these muffins are ideal as an easy make-ahead option for a crowd. Freezing them before baking-instead of reheating after baking-ensures that they'll taste freshly baked, with soft tender insides and hot, gooey berries.

Provided by Food Network Kitchen

Yield 12 muffins

Number Of Ingredients 12

Ingredients

3/4 cup fresh blueberries, raspberries or diced strawberries
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
2 large eggs
1 cup milk
1 stick (4 ounces) unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/2 cup light brown sugar
4 tablespoons unsalted butter, softened

Steps:

For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.

BLUEBERRY OR CHERRY MUFFINS

Blueberry or Cherry Muffins image

These Passover muffins are great for snacking or for breakfast. They can be made ahead of time and stored in the freezer. I've made the mini-muffins and was able to get 35 muffins from a batch. The mini-muffins do not rise too much while cooking. I also did not put on the topping as I made them for breakfast. This recipe is from the 'I Can't Believe It's Kosher' cookbook.

Provided by Ducky

Categories Quick Breads

Time 1h

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1/3 cup margarine or 1/3 cup butter
1 cup sugar
3 eggs
1/2 teaspoon vanilla
1/2 cup matzo meal, unsifted
1/4 teaspoon salt
1/4 cup potato starch
1 cup frozen blueberries or 1 cup pitted cherries, drained
1/2 cup sugar (optional)
2 -3 tablespoons cinnamon (optional)
fresh lemon rind (optional)

Steps:

Preheat oven to 350 degrees F.
Cream margarine and 1 scant cup of sugar.
Add eggs, one at a time, beating after each one.
Add vanilla, matzo cake meal, salt and potato starch.
Fold in blueberries or cherries.
Spoon/pour into muffin pan with paper fillers.
If desired, top with 1/2 cup of sugar mixed with cinnamon or lemon rind.
Bake for 45 minutes.
Note: mini-muffins can also be made from this batter.
The baking time is 15-20 minutes.

Nutrition Facts : Calories 174.2, Fat 6.4, SaturatedFat 1.3, Cholesterol 52.9, Sodium 128.4, Carbohydrate 27.7, Fiber 0.7, Sugar 20.7, Protein 2.4

OAT BRAN BLUEBERRY MINI MUFFINS

Oat Bran Blueberry Mini Muffins image

You can have a muffin for breakfast - but it won't be the size of a grapefruit! To freeze these muffins for later use, wrap cooled muffins tightly in plastic wrap and place in freezer bags. Freeze for up to three months.

Provided by Moirianne

Categories Breakfast

Time 18m

Yield 24 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups oat bran
1 cup whole wheat flour
2 tablespoons ground flax seeds
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup skim milk
1/3 cup honey
1 medium banana, mashed
1 large egg
2 tablespoons olive oil
1 teaspoon vanilla extract
1 cup fresh blueberries

Steps:

Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray.
In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture. Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix.
Spoon 2 tablespoons of batter into each prepared muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Nutrition Facts : Calories 73.5, Fat 2.1, SaturatedFat 0.4, Cholesterol 9, Sodium 86.1, Carbohydrate 14.1, Fiber 2, Sugar 5.2, Protein 2.5

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