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Mixed Prints Life

Freezer Meal Cooking, Part II

April 17, 2012

This is the second post to my freezer cooking. I didn’t try to be overly ambitious and many of the recipes were things we already lacked and I had most of the ingredients for. It was a long day, but I’m thankful to have been able to put the work into it! (And now I won’t have many excuses for not having SOMEthing edible on the table!
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French Vanilla Banana Muffins

1 c. whole wheat flour
1/2 c. sugar
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
2 bananas, mashed (I used one frozen, one fresh)
1/2 c. French Vanilla creamer 
1 egg
1 tsp. vanilla
Generous amounts of cinnamon (I LOVE cinnamon! Adjust for your own taste!)

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper cups.  In a medium bowl, mix wet ingredients (banana, creamer, egg, vanilla). Add in all dry ingredients (I add cinnamon once everything else is incorporated) and mix well (thank you, KitchenAid mixer).  Divide evenly into muffin pan.  Bake for 15-20 minutes or until toothpick comes out clean. 

These muffins are moist and yummy! I made 12 and rather than freezing these, I will use them throughout the week.


 YUM!



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The final tally from my freezer cooking is as follows:


15 whole wheat pancakes
5 individual Smoothie packs
15 Southwestern BBQ Chicken Burritos
14 Breakfast Burritos

3 Chicken Pot Pies
2 dozen Pumpkin muffins
1 dozen French Vanilla Banana muffins

Once I find out how my mom did, I’ll add that here!

Filed Under: breakfast, dinner, freezer cooking, lunch, Pinterest 1 Comment

« Freezer Cooking Day, Part I
The Value of Money »

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  1. Freezer Meal Tips with Farm Fresh Foods! #ILFarmFamilies says:
    March 2, 2015 at 3:27 am

    […] and after you start your prep and cooking, make a list, so you know exactly what to expect. By sticking with a list, you will feel even more equipped to […]

    Reply

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