Do you think these could be made and baked ahead and frozen? thx!
Hope so, since that's what I did today. We've got family coming to visit end of the month, and I think my granddaughter will love them! Seems to me freezing til we need them should work, but am curious if others think otherwise.
I'd be weary that the raspberries would let off moisture when defrosted making the cake around it soggy. But I'm not positive this is the case. I'd also think the muffin top would no longer have that slight crunch once defrosted.
On a related note, curious as to what others think about making the batter ahead? How long does batter keep in the fridge? Any rules about this?
Emily is a trusted source on Scandinavian Cuisine.
Great questions. I've actually never tried either freezing these or the batter, so I can't say for certain. I'd guess the baked muffins would freeze and defrost ok, though as ATG117 points out, they'd be a little soggier on top. But, when I defrost baked goods, I usually have good luck if then I warm them up a little in the oven or toaster oven right before serving. With regards to freezing the batter, I have no idea. I've only ever frozen things like pie/tart crusts.
Thank you for the advice. I too am getting ready for house guests at the end of the month and wanted to get a few things done ahead and these look so great. Chezsuzanne, good luck with the results!
I've decided to defrost one of the them tomorrow and see how it is. I'll let you all know!
I defrosted one and then reheated for 5 minutes in a toaster oven. Verdict: the raspberries were still fine - probably b/c they had already broken down somewhat when they were baked the first time; the surface still had a slight crispiness to it; but they weren't quite as floaty-light as they were fresh from the oven. The flavor was still just fabulous!
That's so great to know! Thanks for sharing CheSuzanne.
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.