This is the second post to my freezer cooking. I didn’t try to be overly ambitious and many of the recipes were things we already lacked and I had most of the ingredients for. It was a long day, but I’m thankful to have been able to put the work into it! (And now I won’t have many excuses for not having SOMEthing edible on the table!
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French Vanilla Banana Muffins
1 c. whole wheat flour
1/2 c. sugar
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
2 bananas, mashed (I used one frozen, one fresh)
1/2 c. French Vanilla creamer
1 egg
1 tsp. vanilla
Generous amounts of cinnamon (I LOVE cinnamon! Adjust for your own taste!)
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper cups. In a medium bowl, mix wet ingredients (banana, creamer, egg, vanilla). Add in all dry ingredients (I add cinnamon once everything else is incorporated) and mix well (thank you, KitchenAid mixer). Divide evenly into muffin pan. Bake for 15-20 minutes or until toothpick comes out clean.
1/2 c. sugar
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
2 bananas, mashed (I used one frozen, one fresh)
1/2 c. French Vanilla creamer
1 egg
1 tsp. vanilla
Generous amounts of cinnamon (I LOVE cinnamon! Adjust for your own taste!)
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper cups. In a medium bowl, mix wet ingredients (banana, creamer, egg, vanilla). Add in all dry ingredients (I add cinnamon once everything else is incorporated) and mix well (thank you, KitchenAid mixer). Divide evenly into muffin pan. Bake for 15-20 minutes or until toothpick comes out clean.
These muffins are moist and yummy! I made 12 and rather than freezing these, I will use them throughout the week.
YUM!
YUM!
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The final tally from my freezer cooking is as follows:
15 whole wheat pancakes
5 individual Smoothie packs
15 Southwestern BBQ Chicken Burritos
14 Breakfast Burritos
3 Chicken Pot Pies
2 dozen Pumpkin muffins
1 dozen French Vanilla Banana muffins
Once I find out how my mom did, I’ll add that here!
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