(These mini-muffins were made from batter approximately 5 weeks old.)
Game changer: A batter for muffins that will last 6 weeks in your refrigerator.
You know what that means, right? It means that you can make a huge amount of batter and then every morning, drag your sorry, lazy behind out of bed and, while still half asleep, pour batter into muffin tins and then 20 minutes later when you've finally realized you're awake because possibly you've taken a shower, but more likely because your kids keep talking with the dulcet tones of children respectful of the morning pauses and silences--by which I mean yelling every word they say as though you were on a different continent. When this happens, all of the sudden (with no significant effort on your part) hot, sweet breakfast will come forth out of the oven like a miracle of goodness.
That is what I'm talking about.
I originally heard about these at a church event. We were given a recipe and I almost fell out of my chair and then one of my friends leaned over and said, "You can do that with my muffin recipe too." I love her muffins and they are already on this blog. So I thought I'd start with those babies. And sure enough, it worked. We probably could have gone through our batter in much less than 6 weeks, but I intentionally kept it in the fridge to make sure nothing nasty was going to grow on it. Nothing did. And we ate these muffins and they were delicious.
I was sure the leavening would just poof out and not work after the first day, and I will say, they didn't have quite as much rise by week six as they did for the first batch, but they were still very respectably muffin-like and not leaden bricks of dough.
Here's the recipe. (Note: This original recipe can make muffins or pancakes, but the pancakes do NOT work for 6 weeks--they just wind up really really flat if you try.) It makes quite a lot by itself, but if you double it, you'll have a super lot. Use what you want, tightly COVER the rest, and make muffins whenever you like.