I made these using quaker oats that I ground in the food processor and KAF whole white wheat. While they are a little dense, my son likes them as a fast breakfast. (especially topped with a little chocolate or caramel syrup) How would you store these for a few days? I used an airtight container, but do they need refrigeration? Muffins are best stored at room temperature in a tightly closed container. Don't store in the fridge- they'll dry out and get stale very quickly. For just-baked freshness, tent muffins lightly with foil, and reheat in a 350°F oven for 8 to 10 minutes. PJH

• Reply