It happened last week as I was mixing up a triple batch of Chocolate Chocolate Chip Muffin batter for the freezer. You’ve tried that by now right? Putting muffin batter into the freezer to help save time and so that you can have easy, fresh muffins? (Nope, I just can’t let it rest.)
Making a triple batch of the muffins was a great idea, as we eat at least 18 muffins at one time. However, a triple batch requires 3 muffin pans that hold 12 muffins each. I only have 2 muffin pans. Therefore, I filled my two muffin pans and put them into the freezer. I then poured the remaining batter into a bread pan, baked it for 50 minutes at 350°, and we ate it for breakfast the following morning. Update: I’ve since purchased these little gems, but still, this bread idea is a great one.
Find the Chocolate Chocolate Chip Muffin recipe here.
I used sour cream instead of milk, which if you recall, is a great substitution to make muffins and breads more moist. So very good. And even better when eaten with fresh berries.
- 1½ cups whole wheat flour
- ⅓ cup sucanat
- ¼ cup cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ cup melted coconut oil or butter
- ⅔ cup milk or sour cream
- 1 egg
- ¼ cup chocolate chips
- Stir together dry ingredients.
- Mix in coconut oil, milk and egg.
- Fold in chocolate chips.
- Pour into well-buttered loaf pan.
- Bake at 350° for 45 minutes.
Which do you prefer – muffins or quick bread loaves? Do you find that most recipes work for either/or?