- 1). Make the batter, using your favorite quick bread recipe.
- 2). Line the muffin tin with paper liners. Use as many as the yield of your recipe.
- 3). Spoon the batter into the lined muffin tin, to about two-thirds full.
- 4). Cover the tin with plastic wrap, and put it in the freezer. Make sure that the tin is level. Freeze the batter until solid--about 30 minutes.
- 5). Remove the frozen muffin batter from the tins, put the individual muffins in a freezer bag, and return them to the freezer. You can keep the frozen muffin batter in the freezer for about three months.
- 6). To bake the muffins, remove them from the freezer and put them back into the muffin tin. Bake them frozen in an oven preheated to the temperature indicated by the recipe; however, they may take longer.
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