I didn’t fill the freezer totally like I had planned.
I didn’t get the cookie dough in the freezer because when I looked at the peanut butter left in the house, there wasn’t much left. (Gotta have those PBJ’s for lunch!) We were also gone a couple of days this week. We went on an overnight trip with my husband’s parents. (More on that later.) We had a great time, though I was reminded there is no such thing as a simple overnight trip with 4 children. Good thing we have a van. 🙂
I did manage to get Muffin Mix in the freezer. It was a cinch to whip up while supper was cooking. The recipe I made is for two batches of 12 count muffins. I think it will be handy to have the mix already to go so I just dump it in a bowl and add the wet ingredients. Morning muffins will be easier and quicker. The next time, I will double the recipe. (I ran out of flour or I would have made a bigger batch this time. I know, peanut butter and flour-two ingredients I almost never run out of!)
Next week, I will have more freezer fillers for you. Thanks for understanding busy weeks! 😉
4 cups flour (I used unbleached all-purpose)
1 1/2 cups sugar
1 1/2 T baking powder
1 tsp salt
1 tsp cinnamon
Mix all ingredients together in a bowl. Divide 2 3/4 cup of the mix into an air tight containers or bags for up to 6 months in the freezer.
To Make The Muffins
Pour dry muffin mix into bowl. Add 1 egg, 1/2 cup milk and 1/4 cup butter. Fold in blueberries, chocolate chips, or bananas for different flavored muffins. Bake at 375* for 20 minutes or until knife comes out clean.