When we lost our house in a fire almost 11 years ago, we bought everything new. My now-late husband, Guy, looked at me shortly after we moved into our new home and asked, "You do realize everything in the house is going to need repairs or replacing at the same time down the line?"
And, as much I hate to admit it, he was right. With the exception of me, some jewelry and some Christmas ornaments, everything in the house is now 10 years old — including the dog. So, it came as no surprise that a huge puddle on the kitchen floor was the result of the ice maker on the refrigerator failing. Since I rely heavily on ice packs for my long-term Achilles tendonitis, I opted to have it repaired. Life was good for a few weeks — and then a gasket on the door failed and I was faced with another large repair. This time, I bought a new refrigerator.
The new fridge was finally delivered five weeks after I had bought it. On delivery day, before the designated four-hour delivery window of 8 a.m. to noon, I took everything out of the old unit. I'm ashamed by some of my discoveries, including a slab of beef with a sell-by date of 2016, a bottle of salad dressing from 2013 and at least four plastic containers with what looked like batches of penicillin — or very moldy cheese. I threw out bottles of old, crusty jam; a jar of sun-dried tomatoes that were more than just sun-dried at that point and half a bottle of red wine that was closer to vinegar.
There is a bright side to this tale: The new refrigerator is considerably smaller than the old, so I won't be able to "lose" things in the back of the freezer or the bottom shelf of the refrigerator portion. And it does have a door shelf that is tall enough to hold bottles of wine upright.
And speaking of keeping things for a while in the refrigerator, a coworker told me about some raisin bran muffins her mom used to make. She would make the batter and it could be used as needed for muffins — up to six weeks if there was any batter left. What could be better than a hot muffin or two every day?
SIX-WEEK BRAN MUFFINS
(Courtesy of Taste of Home)
YEILD: Makes 5 to 6 dozen
INGREDIENTS:
4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt
DIRECTIONS:
In a large bowl, beat eggs and sugar until well combined. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition facts: 1 each — 139 calories, 4g fat (1g saturated fat), 15mg cholesterol, 202mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.
FAQs
Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
How long can muffin batter last in the fridge? ›
Can Muffin Batter Be Refrigerated? Yes, muffin batter can be refrigerated for both short and long periods. Chilling muffin batter makes it less sticky and easier to divide evenly. You can refrigerate muffin batter for up to 24-48 hours, and freezing it extends its life up to 3 months.
Can you leave muffin batter? ›
So let your muffin batter rest, up to 24 hours if possible. I know, that sounds like a big ask. But thinking ahead, even just making your batter the night before, means fresh-baked muffins in the morning. You'll be a hero.
Can I save muffin batter? ›
Like scone or biscuit dough, muffin batter will keep 3-4 weeks in the freezer when properly wrapped and stored. To bake fresh muffins, start by preheating the oven. Once the oven is heated, set your muffin pan on the counter. Go to the freezer and remove as many frozen unbaked muffins as you wish to bake.
How far in advance can I make muffins? ›
Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.
How long can batter stay in the fridge? ›
Expert Home Tips says: “Ever wondered if you can keep pancake batter in the fridge? Standard pancake batter (made from flour, milk and eggs) should last for between two to four days when stored in the refrigerator, depending on the expiry date listed on your milk and eggs.
Can I mix muffin batter ahead of time? ›
Give the Muffin Batter a Rest by Mixing It in Advance
At the bakery, we'd mix up muffin batter and refrigerate it overnight for the early shift to bake the next morning. That resting period is what makes muffins from your favorite coffee shop look and taste better than anything that's come out of your oven.
Is it better to freeze muffins or muffin batter? ›
Freeze Batter for Later Baking
Place the muffin tin in the freezer. Take care to keep the pan level so that the batter doesn't spill (and the muffins keep their shape). Freeze until solid, at least 6 hours or up to 24 hours.
What is the secret to making moist muffins? ›
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
Use the leftover batter to make cupcakes. Simply fill cupcake liners with the batter and bake them to perfection. Pour the batter into mini cake molds or muffin tins to create miniature cakes. These can be decorated individually or used as a base for other desserts.
The best bakery-style crumb muffins start with cake flour
Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.
How do you make muffins last a week? ›
Line an airtight container with paper towels and place the muffins on top in a single layer. And don't forget to add a few saltines to absorb moisture! Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid.
Does refrigerating muffins make them last longer? ›
If stored correctly, you can keep muffins refrigerated for up to 5-7 days but I recommend eating them not later than 5 days for the best taste. If you wonder how to store muffins for a week? I recommend to rather freeze them for the best taste and texture as a week might be a bit too long in the fridge.
Can you put leftover cupcake batter in the fridge? ›
Refrigerate for Best Results: A Couple of Days
Refrigerating your leftover cake batter is a great way to extend its shelf life. You can safely store it in an airtight container or wrapped in plastic wrap for up to two days.
How long do homemade muffins last in the fridge? ›
If stored correctly, you can keep muffins refrigerated for up to 5-7 days but I recommend eating them not later than 5 days for the best taste. If you wonder how to store muffins for a week? I recommend to rather freeze them for the best taste and texture as a week might be a bit too long in the fridge.
How long can muffin mix last? ›
Muffin mix can expire.
Typically, an unopened package of muffin mix will retain its best quality for 12 to 18 months when stored at room temperature. Once opened, transferring the mix to an airtight container or sealing it in a plastic freezer bag can help extend its shelf life.
Are muffins good after 5 days? ›
If you're looking to make your muffins last more than four days, your best bet is to freeze. Cool muffins completely before wrapping each on individually in plastic wrap. Place individually wrapped muffins in freezer-safe bag. Freeze for up to two months.
