butterscotchblastoff

Kick start your day with a good breakfast

Back to the Breakfast Drawing Board

on January 2, 2014

Well, I was premature in declaring my “let’s save muffin batter in the fridge for days” idea a success. This morning’s outcome? Ew. I won’t ruin your appetite for your midmorning snack with a photo.

As I always say, “When in doubt, Google!” Fine Cooking comes up first with a “Make Ahead Muffin Batters” article from the owner of Napa Valley’s Downtown Bakery and Creamery.

Kathleen Stewart, at right, opened this bakery with other former employees of Chez Panisse, in 1987.

Kathleen Stewart, at right, opened this bakery with other former employees of Chez Panisse, in 1987.

I don’t feel so bad because Kathleen Stewart also tried saving the regularly prepared batter. “The biggest problem was the chemical leaveners — the baking powder and baking soda — in the … batter.” Getting the leaveners right, not overmixing, and popping the batter into the fridge immediately should be the solution.

I was getting bored with corn and cheddar cheese anyway!

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