One thing I discovered in the great freezer-cooking experiment was that muffins freezer really, really well. I think I made four different varieties over the course of the month, many of which are still in our freezer now.
These were the favorites, largely because the girls refused to eat some of the other varieties (obviously not everything was a success!).
Oatmeal Chocolate Chip Muffins
- 3 cups oatmeal
- 1 1/3 cups sugar
- 5 1/3 cups flour
- 8 tsp baking powder
- 1 tsp salt
- 4 beaten eggs
- 3 cups milk
- 1 cup butter
- 1 bag chocolate chips (I used dark)
Combine the butter, milk, and eggs, and sugar, mixing well. Add in the flour, baking powder, salt, and oatmeal, then fold in the chocolate chips.
Bake in a greased muffin tin for 15-18 minutes at 400.
Yields approximately 36 muffins.
These freeze really well, thawed quickly, and taste great. They’re filling and not too sweet. You could easily cut this recipe in half, but I liked having quite a few to put in the freezer for something easy to serve with our morning eggs.
I usually take a few out when I get up and they’re ready to eat by the time the girls get dressed and ready for the day (which, to be honest, can sometimes take FOREVER, but that’s beside the point.)
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