To take fresh muffins to a gathering without last-minute fuss, make your batter ahead of time and freeze it in nonstick tins or paper muffin cups. Later, just bake as many as you need right from the freezer, adding about 10 additional minutes to the baking time. —Theresa P., Thompson, Manitoba
Use butter, stick margarine (with at least 80% oil) or shortening. For best results, do not use…
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Store muffins, biscuits and scones in an airtight container at room temperature. (If made with…
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