Tuesday, March 3, 2009

A Small Start to Freezer Cooking

This past weekend I made these healthy and delicious apple muffins:

(Note more chicken items shamelessly included in photo)

The recipe makes 18 muffins, which was too many to eat before they spoiled, so I flash froze half of them like this so they would freeze separately. I just placed the cooling rack with the muffins on it right on top of some other frozen foods in the freezer. I also didn't want to make a double batch for freezing until they passed the taste test!

As soon as they were slightly frozen, I transferred them to this freezer bag and returned them to the small freezer above the refrigerator. Now members of my family and I can grab one as needed. We can either heat one in the microwave or just put one in our lunch where it will thaw by lunchtime.

Now that I have tested and approved the recipe I will make a double batch next time for freezing purposes.

Here is the recipe which I received in a Denise Austin Diet and Exercise Newsletter:

Double-A Applesauce Muffins


1 3/4 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup fat-free plain yogurt
1 large egg
3 tablespoons brown sugar
2 tablespoons canola oil (I used regular vegetable oil)
2 medium Golden Delicious apples, grated
3/4 cup unsweetened applesauce
1/2 cup currants or other dried fruit in small pieces (I used golden raisins)

Preheat the oven to 375. Coat an 18-cup muffin tray with cooking spray. (don't use paper liners). In a large bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk together the yogurt, egg, brown sugar, and oil until smooth. Stir in the apples, applesauce and dried fruit.

Pour the apple mixture into the dry ingredients and stir until just blended. Spoon the batter evenly into the prepared cups, filling them nearly to the top. Bake for 20to 25 minutes, or until springy to the touch and lightly browned. Turn out onto a wire rack to cool. Makes 18 muffins.

Per muffin: 100 calories, 19 g carbohydrates, 2 g protein, 2 g total fat, 10 mg cholesterol, 3 g dietary fiber

So to sum up my kitchen tip for this week:

1. Start out small with freezer cooking
2. Test the recipe first before making large batches for the freezer

You can read many more kitchen tips at Tammy's Recipes.


Terri said...

They look tasty, Debbie. I'm always looking to try new muffin recipes so I'll be testing this one.

Elizabeth-Plain and Simple said...

Thank you for sharing this recipe. I am trying to eat healthy and lose weight and one of the problems I've had in the past is skipping breakfast. I have been trying different breakfast foods in hopes of finding some that I like and I will definately give these muffins a try.


Susan said...

These muffins look like something my family will like that I can eat too. Thanks for sharing it!

Mom2fur said...

It's amazing how many things you can pop into the freezer. If I make cupcakes, I'll freeze half without icing, for example. Today I made some mashed potatoes that are going into the freezer for 'the future.' Baby steps is a great way to start anything!

Alexandra said...

Perfect timing! And thanks for the reminder. ;) Jeremy asked for some muffins today and I completely forgot...I better get to work making some.

I'll have to try this recipe soon - I don't have the ingredients tonight, but I know how good applesauce and yogurt are as substitutes.

DarcyLee said...

I love this recipe and will be trying it out soon since I already have all the ingredients in the my kitchen. Thanks for sharing.

Jen - Balancing beauty and bedlam said...

oh yes - freezer cooking is one of my passion buttons. In fact, have just been doing that for the last hour. Ground beef, rice, beans, chopped, grilled chicken all in baggies for future quick meals. :)

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