The Forever Muffins: How to Catch a Warm Muffin in 20 Seconds

Saturday morning, and it had started to snow. Large, fluffy snowflakes drifting onto the pine trees in the backyard, pure white on dark green. It was going to be a quiet day in the kitchen. I had a box of muffins to test, mixes that I had brought from the shop. 

They were very good muffins. They were like my mother used to make—refrigerator bran muffins from the bran cereal boxes she picked up at the store.  

They were very good but ordinary. We wanted to make them extraordinary with fruit and nuts and spices.  

I made 13 batches that morning, a dozen large domed muffins from each. That’s 156 muffins.  What do you do with 156 large muffins?

I put them in 26 zipper bags suitable for freezing, six to a bag, and labeled each bag: Banana Nut, Candied Ginger, and so forth. It really didn’t take long; they were just-add-water mixes.

Now I was equipped for a long Idaho winter—a bag a week for six months.  They lasted longer than that.  

Whether it was a bedtime snack or a warm muffin on my way to work, It was simple: open the freezer, pick a label, and nuke a muffin for 20 seconds. I loved those muffins! They became Saturday morning muffins, everyday muffins.

Those muffins are still in play. You can make them. The base mix is just-add-water.  But the list has grown to 25 and you’ll discover more.

Grab the kids and make a bunch of forever muffins. Almost every morning, you’ll be glad you did.