Muffin Tin Freezer Technique

 In Modern Homesteading

I have to admit, I’m not much of a baker but I have put my muffin tins to good use…They are a great way to freeze small portions of foods for later use. I’m all about making double and even triple of whatever I’m preparing and freezing the rest for later, convenient use.

Each muffin cup of the tin is about 3 and 1/2 ounces so it’s great for reheating¬† a couple for single servings or several for small batches. For best results, pour the remaining food into the muffin tins. Place in freezer. Once frozen, take out of the freezer and allow to set on the counter for about 5 minutes. With the help of a butter knife, pop out the portions and place them into a freezer safe container or freezer bag, label and date it, and store in the freezer until you’re ready to use.

Some of my favorites to freeze using this technique are:

Muffin Tin MashPotatoes

  • Soups
  • Sauces
  • Broths
  • Mashed Potatoes
  • Juices/ Smoothies
  • Oatmeal
  • Purees
  • Pesto
  • Herbs (mixed in a little oil)
  • Whole Grains (rice, quinoa, farro, barley, rye)
  • Beans (soaked, cooked)

You can also use ice cube trays, too!



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