Thaw, Scoop, Bake and ENJOY! What could be easier?
Here are a few helpful tips.
- Frozen batter is good for 6 months stored in the freezer.
- Thawed batter is good for up to 7 days refrigerated.
- To thaw: put frozen batter in refrigerator. It will thaw within a few hours or even easier stick it in the fridge the night before.
To bake mini-muffins, regular-size muffins or cupcakes: non-stick liners work best. If you’re not using non-stick liners, lightly spray liners with cooking spray first. Completely cooling them will ensure they release from the liner easier.
Silicone pans or liners: if you’re using a silicone pan or liner allowing them to cool completely after baking will ensure they release from the silicone pan.
Quickbreads: Batter can be baked in a loaf pan for an easy quick-break–that’s really quick! Make sure you grease the pan well, particularly the corners and sides. For a mini-size loaf as seen here, start with 20 minutes at 350 degrees. Check for doneness by inserting a toothpick, if it comes out clean they’re done. If not bake 5 more minutes and check again. Every oven is different!
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