I have had success pre-mixing muffin batter completely, portioning it in the muffin papers the night before, then just baking in the morning. The batter has held well for 3-4 days. The next time you make muffins, set aside enough batter for 1 or 2, then hold them for a day before baking and see if this works for you. It is a great time saver and since I had to be to work by 4am anyway, it was a big help.
There are also some pound cake and coffee cake batters that can be held as well, you just have to experiment. |