For Thanksgiving breakfast we are having cranberry muffins. I wanted to share that (as you know) I am big for having food in the freezer, to save me time and money. Well I keep unbaked muffins in the freezer. This is how I do it. I set paper cups in muffin tins, fill each cup with batter. Set pans in freezer. When batter is frozen, I transfer the muffins to freezer baggies. Then I pull out what I want to bake. I DO NOT defrost muffins. I just set the cup frozen in the muffin tin and bake. It will take the muffins maybe 5 minutes longer. Not much. It is soo easy and then you have fresh baked muffins any time you want. This recipe is a page from a cookbook I am making for each of the girls. It make 4-5 dozen muffins.
Kristin asked about roasting pumpkin, if it tasted better. I do think it does taste better, but it is not a big difference. The big reason I roast the pumpkins is because it is so darn easy. I cut pumpkins in half, scoop out seeds. I use a jelly roll pan (but any pan with sides). Put a 1/2 inch water and set pumpkins in pan. Bake uncovered 350 till pumpkin tender and can easily be pierced with knife. Do not worry about water cooking away, do not add more water. Let pumpkin cool and scoop flesh into processor an throw away skin. Process pumpkin till smooth. I freeze cup-fulls in baggies. This is so much easier then cubing, peeling and steaming (The way I use to do it). Thank you Angie for teaching me this easy way, you are the best !!