I have tubs of golden raspberries, a mob of marionberries, bags of blueberries, and morsels of strawberries. Living in the northwest is a blessing in that it seems to have a berry named for every country.
My problem? I sometimes get stuck in viewing these gems as precious. I’ll tend to not use them, because I don’t want to hasten their vanishing point. What good is a treasure if you don’t experience it?
Let’s thumb our noses at our wintry weather and make glorious fruit filled muffins out of our freezer gems. Muffins need not be of the death muffin variety (you know- those mini cake ones). They can even fit into a diet that’s sworn to be healthier.
I tossed my frozen huckleberries into the muffin making frey and was rewarded with a great breakfast morsel to go with my usual coffee.
Simply Recipes hosts my favorite muffin recipe. I’ve modified it nutritionally over time to great success: using a direct substitution of canola oil for the butter amount, using less sugar, and using whole wheat flour in place of some of the AP flour (~1 cup). Pop these baked goods in the freezer and they’ll keep fresh all week long.
What do you have lurking in your freezer that needs a coming out party?