Oops, here was what the Cooks Country magazine said about making muffin batter ahead of time:
Can I make muffin batter the night before and bake the muffins the next morning?
Although muffin batter comes together quickly, we love the idea of waking up in the morning with nothing to do but heat the oven, position the muffin tin, and make coffee. To find out if this would work, we made the test kitchen’s recipes for corn and blueberry muffins, portioned the batter in muffin tins, sealed them with plastic wrap, and refrigerated them overnight. The next morning, when we unwrapped and baked them as usual, we were shocked (and delighted) that the muffins were as light and fluffy as if the batter had been mixed that morning.
After carefully reviewing the recipes, we noticed that the batters included both baking powder and baking soda for leavening. Baking powder is double acting, meaning it reacts twice—once when it gets wet and a second time when it gets hot. Baking soda, by contrast, reacts just once—when mixed with liquid. To determine if the baking soda was, in fact, spent after the overnight refrigeration, leaving the powder to do the heavy lifting, we made a bran muffin batter leavened with only soda. The next morning, we stuck the pan in the oven, and guess what? The muffins were tall and tender. What’s going on? Our resident food scientist explained that refrigeration slows the reaction rate of both leaveners, leaving them plenty of lift power if they are held overnight. Don’t refrigerate muffin batter too long (for more than 24 hours), as the strength of the leaveners will eventually diminish over time.
Okay, I'm way late to this party, but I have some ideas for next time! I've done make-ahead french toast casserole, which we loved. Second time we decided it was too sweet, but it was great and I think company would LOVE it! It's in the America's Test Kitchen Family Cookbook but maybe you can google a similar recipe online? I love all of the other ideas, too. All my other make-ahead recipes are stratas - lol. Oh, and the yeasted overnight waffles...but the thing about these make ahead recipes is then you're stuck doing them in the evening when you're busy with your guests, so they really only work for that first morning :)
K, just searched www.cooksillustrated.com and found these recipes too:
Make-Ahead French Toast
From Cook's Country | June/July 2009
Why this recipe works:
We broiled the bread for our Make-Ahead French Toast recipe until golden brown instead of merely drying it in the oven. Normally we cool the oven-dried bread before soaking it in the custard; otherwise the bread would soak up too much custard and turn to mush. However, for this make-ahead version, we soaked the bread while it was still warm. This combats the dehydrating effects of the freezer, and it made French toast that was creamy on the inside and crisp on the outside.
To bolster the flavor of the custard, which was being dulled by freezing, we doubled the vanilla and cinnamon in the custard and used brown sugar rather than white.
Makes 8 slices
Firm, high-quality white sandwich bread, such as Arnold Country White or Pepperidge Farm Hearty White, works best here.
Ingredients
4 tablespoons unsalted butter
2 cups half-and-half
2 large eggs
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
8 slices hearty white sandwich bread (see note)
Instructions
1. MAKE CUSTARD Heat butter in large saucepan over medium-low heat until golden brown and fragrant, about 5 minutes. Off heat, whisk in half-and-half, eggs, sugar, flour, vanilla, cinnamon, and salt; transfer to 13- by 9-inch baking dish.
2. PREPARE BREAD Adjust oven rack to middle position and heat broiler. Set wire rack inside rimmed baking sheet. Arrange bread on rack and broil until golden brown, about 2 minutes per side. Decrease oven temperature to 350 degrees. Soak half of toast slices in custard mixture until just saturated, about 30 seconds per side. Return soaked bread to rack and repeat with remaining toast. Bake until center of bread registers 160 degrees on an instant-read thermometer, about 8 minutes.
3. FREEZE Let toast cool on rack 10 minutes and then freeze until firm, about 30 minutes. Transfer slices to zipper-lock freezer bag and freeze for up to 1 month. When ready to eat, toast in toaster on medium power until heated through. Serve.
AND they also had this to say about making muffins ahead of time:
"Make Ahead Muffin Batter
From Cook's Country | June/July 2009
And here's another idea I found:
Make-Ahead Coffee Cake Mix
From Cook's Country | August/September 2012
Why this recipe works:
For homemade coffee cake with the ease of a boxed mix, the freezer was key. Along with flour, sugar, spices, and leavener, we found that buttermilk powder in our cake mix was an ideal “dry” replacement for the sour cream in our favorite coffee cake recipe. By using the food processor, it was possible to pulse the butter in with the dry ingredients before transferring it to the freezer in a bag. When it comes time to bake, we simply combine our dry mix with eggs and milk (warmed to melt the butter), top it with the streusel, and bake.
Makes enough mix for two 9-inch cakes
You can prepare a second batch of mix without cleaning out your food processor, giving the makings four four cakes at the ready in your freezer.
Ingredients
3 cups (15 ounces) all-purpose flour
1 cup packed (7 ounces) brown sugar
1 cup (7 ounces) granulated sugar
1/2 cup (2 1/2 ounces) buttermilk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
Instructions
Process flour, brown sugar, granulated sugar, buttermilk powder, baking powder, baking soda, cinnamon, and salt in food processor until combined, about 30 seconds. Add butter and pulse until mixture is uniform and resembles wet sand, about 15 pulses. Freeze in zipper-lock bag for up to 2 months.
which goes with these follow-up recipes:
Make-Ahead Apple-Spice Coffee Cake
From Cook's Country | August/September 2012
Why this recipe works:
For homemade coffee cake with the ease of a boxed mix, the freezer was key. For the topping, a simple streusel full of nuts and spices went into one zip-top bag. Along with flour, sugar, spices, and leavener, we found that buttermilk powder in our cake mix was an ideal “dry” replacement for the sour cream in our favorite coffee cake recipe. By using the food processor, it was possible to pulse the butter in with the dry ingredients before transferring it to the freezer in a bag of its own. When it comes time to bake, we simply combine our dry mix with eggs and apple cider (warmed to melt the butter), top it with the streusel, and bake.
Makes one 9-inch cake
To heat the apple cider, pour it into a glass measuring cup and microwave until steaming and warm to the touch, about 1 minute.
Ingredients
3 3/4 cups Make-Ahead Coffee Cake Mix (see related recipe)
3/4 cup warm apple cider (about 110 degrees)
2 large eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 1/3 cups Make-Ahead Streusel Mix (see related recipe)
Instructions
Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch round cake pan, line bottom with parchment paper, grease parchment, and flour pan. Using stand mixer fitted with paddle, beat prepared cake mix, apple cider, eggs, ginger, and cardamom on low speed until combined, about 1 minute. Increase speed to medium-high and beat until mixture is completely smooth, about 3 minutes. Scrape batter into prepared pan, top with streusel, and bake until toothpick inserted in center comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 15 minutes. Invert cake onto large plate (cake will be streusel side down). Remove pan; place wire rack on top of cake; and reinvert cake, streusel side up. Cool for 30 minutes and serve.
OR
Make-Ahead Blueberry-Lemon Coffee Cake
From Cook's Country | August/September 2012
Why this recipe works:
For homemade coffee cake with the ease of a boxed mix, the freezer was key. For the topping, a simple streusel full of nuts and spices went into one zip-top bag. Along with flour, sugar, spices, and leavener, we found that buttermilk powder in our cake mix was an ideal “dry” replacement for the sour cream in our favorite coffee cake recipe. By using the food processor, it was possible to pulse the butter in with the dry ingredients before transferring it to the freezer in a bag of its own. When it comes time to bake, we simply combine our dry mix with eggs and milk (warmed to melt the butter), top it with the streusel, and bake.
Makes one 9-inch cake
To heat the milk, pour it into a glass measuring cup and microwave until steaming and warm to the touch, about 1 minute.
Ingredients
3 3/4 cups Make-Ahead Coffee Cake Mix (see related recipe)
3/4 cup warm milk (about 110 degrees)
2 large eggs
1 cup blueberries
1 teaspoon grated lemon zest
1 1/3 cups Make-Ahead Streusel Mix (see related recipe)
Instructions
Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch round cake pan, line bottom with parchment paper, grease parchment, and flour pan. Using stand mixer fitted with paddle, beat prepared cake mix, milk, and eggs on low speed until combined, about 1 minute. Increase speed to medium-high and beat until mixture is completely smooth, about 3 minutes. Fold blueberries and lemon zest into batter. Scrape batter into prepared pan, top with streusel, and bake until toothpick inserted in center comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 15 minutes. Invert cake onto large plate (cake will be streusel side down). Remove pan; place wire rack on top of cake; and reinvert cake, streusel side up. Cool for 30 minutes and serve.
OR
Make-Ahead Chocolate-Chip Coffee Cake
From Cook's Country | August/September 2012
Why this recipe works:
For homemade coffee cake with the ease of a boxed mix, the freezer was key. For the topping, a simple streusel full of nuts and spices went into one zip-top bag. Along with flour, sugar, spices, and leavener, we found that buttermilk powder in our cake mix was an ideal “dry” replacement for the sour cream in our favorite coffee cake recipe. By using the food processor, it was possible to pulse the butter in with the dry ingredients before transferring it to the freezer in a bag of its own. When it comes time to bake, we simply combine our dry mix with eggs and milk (warmed to melt the butter), top it with the streusel, and bake.
Makes one 9-inch cake
To heat the milk, pour it into a glass measuring cup and microwave until steaming and warm to the touch, about 1 minute.
Ingredients
3 3/4 cups Make-Ahead Coffee Cake Mix (see related recipe)
3/4 cup warm milk (about 110 degrees)
2 large eggs
1 cup mini chocolate chips
1 1/3 cups Make-Ahead Streusel Mix (see related recipe)
Instructions
Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch round cake pan, line bottom with parchment paper, grease parchment, and flour pan. Using stand mixer fitted with paddle, beat prepared cake mix, milk, and eggs on low speed until combined, about 1 minute. Increase speed to medium-high and beat until mixture is completely smooth, about 3 minutes. Fold chocolate chips into batter. Scrape batter into prepared pan, top with streusel, and bake until toothpick inserted in center comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 15 minutes. Invert cake onto large plate (cake will be streusel side down). Remove pan; place wire rack on top of cake; and reinvert cake, streusel side up. Cool for 30 minutes and serve.
Can I make muffin batter the night before and bake the muffins the next morning?
Although muffin batter comes together quickly, we love the idea of waking up in the morning with nothing to do but heat the oven, position the muffin tin, and make coffee. To find out if this would work, we made the test kitchen’s recipes for corn and blueberry muffins, portioned the batter in muffin tins, sealed them with plastic wrap, and refrigerated them overnight. The next morning, when we unwrapped and baked them as usual, we were shocked (and delighted) that the muffins were as light and fluffy as if the batter had been mixed that morning.
After carefully reviewing the recipes, we noticed that the batters included both baking powder and baking soda for leavening. Baking powder is double acting, meaning it reacts twice—once when it gets wet and a second time when it gets hot. Baking soda, by contrast, reacts just once—when mixed with liquid. To determine if the baking soda was, in fact, spent after the overnight refrigeration, leaving the powder to do the heavy lifting, we made a bran muffin batter leavened with only soda. The next morning, we stuck the pan in the oven, and guess what? The muffins were tall and tender. What’s going on? Our resident food scientist explained that refrigeration slows the reaction rate of both leaveners, leaving them plenty of lift power if they are held overnight. Don’t refrigerate muffin batter too long (for more than 24 hours), as the strength of the leaveners will eventually diminish over time."
this cinnamon swirl bread is absolutely delicious. you could easily make ahead and freeze, just heat up in the oven when ready
https://food52.com/recipes/7632-cinnamon-swirl-bread
Nice bagels and cream cheese one morning. Freeze a bunch of muffins. I wouldnt attempt pancakes or waffles for that many even with a mix! Quiches would be a good savory choice. Baked overnight french toast.
Breakfast burritos. Worked for me with 11 people in the house -- I had shredded cheese., roasted onions, fried potatoes, salsa, etc, in the fridge. A couple of batches of scrambled eggs and breakfast was sorted.
- Pancakes freeze easily, make a whole bunch and then in the morning of, have a variety of toppings out for people to personalize their pancakes.
- Eggs with varied fillings baked in muffin tins, also can be frozen and warmed on serving day
- Overnight oats is always easy to work with, and same thing, people can personalize their toppings (have the same ones for pancakes and oatmeal breakfasts)
- Variety of cereal and milk (like the other person said)
- Soups can actually be eaten for breakfast, they do in many other cultures. It's simple to do and is very filling (broth soups are usually best, like chicken noodle)
I hope your breakfast adventure isn't too hard! :)
Yeasted belgian waffles, brioche cinnamon rolls/sticky buns, scone, coffee/crumb cakes, granola, cheese/herb gougere, pancake mix (expedites the process), muffins (make the batter, bake with fruit/nuts/etc. at the last minute), homemade jams, curds, etc.
11 Comments
Can I make muffin batter the night before and bake the muffins the next morning?
Although muffin batter comes together quickly, we love the idea of waking up in the morning with nothing to do but heat the oven, position the muffin tin, and make coffee. To find out if this would work, we made the test kitchen’s recipes for corn and blueberry muffins, portioned the batter in muffin tins, sealed them with plastic wrap, and refrigerated them overnight. The next morning, when we unwrapped and baked them as usual, we were shocked (and delighted) that the muffins were as light and fluffy as if the batter had been mixed that morning.
After carefully reviewing the recipes, we noticed that the batters included both baking powder and baking soda for leavening. Baking powder is double acting, meaning it reacts twice—once when it gets wet and a second time when it gets hot. Baking soda, by contrast, reacts just once—when mixed with liquid. To determine if the baking soda was, in fact, spent after the overnight refrigeration, leaving the powder to do the heavy lifting, we made a bran muffin batter leavened with only soda. The next morning, we stuck the pan in the oven, and guess what? The muffins were tall and tender. What’s going on? Our resident food scientist explained that refrigeration slows the reaction rate of both leaveners, leaving them plenty of lift power if they are held overnight. Don’t refrigerate muffin batter too long (for more than 24 hours), as the strength of the leaveners will eventually diminish over time.
K, just searched www.cooksillustrated.com and found these recipes too:
Make-Ahead French Toast
From Cook's Country | June/July 2009
Why this recipe works:
We broiled the bread for our Make-Ahead French Toast recipe until golden brown instead of merely drying it in the oven. Normally we cool the oven-dried bread before soaking it in the custard; otherwise the bread would soak up too much custard and turn to mush. However, for this make-ahead version, we soaked the bread while it was still warm. This combats the dehydrating effects of the freezer, and it made French toast that was creamy on the inside and crisp on the outside.
To bolster the flavor of the custard, which was being dulled by freezing, we doubled the vanilla and cinnamon in the custard and used brown sugar rather than white.
Makes 8 slices
Firm, high-quality white sandwich bread, such as Arnold Country White or Pepperidge Farm Hearty White, works best here.
Ingredients
4 tablespoons unsalted butter
2 cups half-and-half
2 large eggs
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
8 slices hearty white sandwich bread (see note)
Instructions
1. MAKE CUSTARD Heat butter in large saucepan over medium-low heat until golden brown and fragrant, about 5 minutes. Off heat, whisk in half-and-half, eggs, sugar, flour, vanilla, cinnamon, and salt; transfer to 13- by 9-inch baking dish.
2. PREPARE BREAD Adjust oven rack to middle position and heat broiler. Set wire rack inside rimmed baking sheet. Arrange bread on rack and broil until golden brown, about 2 minutes per side. Decrease oven temperature to 350 degrees. Soak half of toast slices in custard mixture until just saturated, about 30 seconds per side. Return soaked bread to rack and repeat with remaining toast. Bake until center of bread registers 160 degrees on an instant-read thermometer, about 8 minutes.
3. FREEZE Let toast cool on rack 10 minutes and then freeze until firm, about 30 minutes. Transfer slices to zipper-lock freezer bag and freeze for up to 1 month. When ready to eat, toast in toaster on medium power until heated through. Serve.
AND they also had this to say about making muffins ahead of time:
"Make Ahead Muffin Batter
From Cook's Country | June/July 2009
And here's another idea I found:
Make-Ahead Coffee Cake Mix
From Cook's Country | August/September 2012
Why this recipe works:
For homemade coffee cake with the ease of a boxed mix, the freezer was key. Along with flour, sugar, spices, and leavener, we found that buttermilk powder in our cake mix was an ideal “dry” replacement for the sour cream in our favorite coffee cake recipe. By using the food processor, it was possible to pulse the butter in with the dry ingredients before transferring it to the freezer in a bag. When it comes time to bake, we simply combine our dry mix with eggs and milk (warmed to melt the butter), top it with the streusel, and bake.
Makes enough mix for two 9-inch cakes
You can prepare a second batch of mix without cleaning out your food processor, giving the makings four four cakes at the ready in your freezer.
Ingredients
3 cups (15 ounces) all-purpose flour
1 cup packed (7 ounces) brown sugar
1 cup (7 ounces) granulated sugar
1/2 cup (2 1/2 ounces) buttermilk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
Instructions
Process flour, brown sugar, granulated sugar, buttermilk powder, baking powder, baking soda, cinnamon, and salt in food processor until combined, about 30 seconds. Add butter and pulse until mixture is uniform and resembles wet sand, about 15 pulses. Freeze in zipper-lock bag for up to 2 months.
which goes with these follow-up recipes:
Make-Ahead Apple-Spice Coffee Cake
From Cook's Country | August/September 2012
Why this recipe works:
For homemade coffee cake with the ease of a boxed mix, the freezer was key. For the topping, a simple streusel full of nuts and spices went into one zip-top bag. Along with flour, sugar, spices, and leavener, we found that buttermilk powder in our cake mix was an ideal “dry” replacement for the sour cream in our favorite coffee cake recipe. By using the food processor, it was possible to pulse the butter in with the dry ingredients before transferring it to the freezer in a bag of its own. When it comes time to bake, we simply combine our dry mix with eggs and apple cider (warmed to melt the butter), top it with the streusel, and bake.
Makes one 9-inch cake
To heat the apple cider, pour it into a glass measuring cup and microwave until steaming and warm to the touch, about 1 minute.
Ingredients
3 3/4 cups Make-Ahead Coffee Cake Mix (see related recipe)
3/4 cup warm apple cider (about 110 degrees)
2 large eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 1/3 cups Make-Ahead Streusel Mix (see related recipe)
Instructions
Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch round cake pan, line bottom with parchment paper, grease parchment, and flour pan. Using stand mixer fitted with paddle, beat prepared cake mix, apple cider, eggs, ginger, and cardamom on low speed until combined, about 1 minute. Increase speed to medium-high and beat until mixture is completely smooth, about 3 minutes. Scrape batter into prepared pan, top with streusel, and bake until toothpick inserted in center comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 15 minutes. Invert cake onto large plate (cake will be streusel side down). Remove pan; place wire rack on top of cake; and reinvert cake, streusel side up. Cool for 30 minutes and serve.
OR
Make-Ahead Blueberry-Lemon Coffee Cake
From Cook's Country | August/September 2012
Why this recipe works:
For homemade coffee cake with the ease of a boxed mix, the freezer was key. For the topping, a simple streusel full of nuts and spices went into one zip-top bag. Along with flour, sugar, spices, and leavener, we found that buttermilk powder in our cake mix was an ideal “dry” replacement for the sour cream in our favorite coffee cake recipe. By using the food processor, it was possible to pulse the butter in with the dry ingredients before transferring it to the freezer in a bag of its own. When it comes time to bake, we simply combine our dry mix with eggs and milk (warmed to melt the butter), top it with the streusel, and bake.
Makes one 9-inch cake
To heat the milk, pour it into a glass measuring cup and microwave until steaming and warm to the touch, about 1 minute.
Ingredients
3 3/4 cups Make-Ahead Coffee Cake Mix (see related recipe)
3/4 cup warm milk (about 110 degrees)
2 large eggs
1 cup blueberries
1 teaspoon grated lemon zest
1 1/3 cups Make-Ahead Streusel Mix (see related recipe)
Instructions
Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch round cake pan, line bottom with parchment paper, grease parchment, and flour pan. Using stand mixer fitted with paddle, beat prepared cake mix, milk, and eggs on low speed until combined, about 1 minute. Increase speed to medium-high and beat until mixture is completely smooth, about 3 minutes. Fold blueberries and lemon zest into batter. Scrape batter into prepared pan, top with streusel, and bake until toothpick inserted in center comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 15 minutes. Invert cake onto large plate (cake will be streusel side down). Remove pan; place wire rack on top of cake; and reinvert cake, streusel side up. Cool for 30 minutes and serve.
OR
Make-Ahead Chocolate-Chip Coffee Cake
From Cook's Country | August/September 2012
Why this recipe works:
For homemade coffee cake with the ease of a boxed mix, the freezer was key. For the topping, a simple streusel full of nuts and spices went into one zip-top bag. Along with flour, sugar, spices, and leavener, we found that buttermilk powder in our cake mix was an ideal “dry” replacement for the sour cream in our favorite coffee cake recipe. By using the food processor, it was possible to pulse the butter in with the dry ingredients before transferring it to the freezer in a bag of its own. When it comes time to bake, we simply combine our dry mix with eggs and milk (warmed to melt the butter), top it with the streusel, and bake.
Makes one 9-inch cake
To heat the milk, pour it into a glass measuring cup and microwave until steaming and warm to the touch, about 1 minute.
Ingredients
3 3/4 cups Make-Ahead Coffee Cake Mix (see related recipe)
3/4 cup warm milk (about 110 degrees)
2 large eggs
1 cup mini chocolate chips
1 1/3 cups Make-Ahead Streusel Mix (see related recipe)
Instructions
Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch round cake pan, line bottom with parchment paper, grease parchment, and flour pan. Using stand mixer fitted with paddle, beat prepared cake mix, milk, and eggs on low speed until combined, about 1 minute. Increase speed to medium-high and beat until mixture is completely smooth, about 3 minutes. Fold chocolate chips into batter. Scrape batter into prepared pan, top with streusel, and bake until toothpick inserted in center comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 15 minutes. Invert cake onto large plate (cake will be streusel side down). Remove pan; place wire rack on top of cake; and reinvert cake, streusel side up. Cool for 30 minutes and serve.
Can I make muffin batter the night before and bake the muffins the next morning?
Although muffin batter comes together quickly, we love the idea of waking up in the morning with nothing to do but heat the oven, position the muffin tin, and make coffee. To find out if this would work, we made the test kitchen’s recipes for corn and blueberry muffins, portioned the batter in muffin tins, sealed them with plastic wrap, and refrigerated them overnight. The next morning, when we unwrapped and baked them as usual, we were shocked (and delighted) that the muffins were as light and fluffy as if the batter had been mixed that morning.
After carefully reviewing the recipes, we noticed that the batters included both baking powder and baking soda for leavening. Baking powder is double acting, meaning it reacts twice—once when it gets wet and a second time when it gets hot. Baking soda, by contrast, reacts just once—when mixed with liquid. To determine if the baking soda was, in fact, spent after the overnight refrigeration, leaving the powder to do the heavy lifting, we made a bran muffin batter leavened with only soda. The next morning, we stuck the pan in the oven, and guess what? The muffins were tall and tender. What’s going on? Our resident food scientist explained that refrigeration slows the reaction rate of both leaveners, leaving them plenty of lift power if they are held overnight. Don’t refrigerate muffin batter too long (for more than 24 hours), as the strength of the leaveners will eventually diminish over time."
Bon appetit!
https://food52.com/recipes/7632-cinnamon-swirl-bread
- Eggs with varied fillings baked in muffin tins, also can be frozen and warmed on serving day
- Overnight oats is always easy to work with, and same thing, people can personalize their toppings (have the same ones for pancakes and oatmeal breakfasts)
- Variety of cereal and milk (like the other person said)
- Soups can actually be eaten for breakfast, they do in many other cultures. It's simple to do and is very filling (broth soups are usually best, like chicken noodle)
I hope your breakfast adventure isn't too hard! :)
And bagels, various cream cheeses and lox. All these can be frozen as well.
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