I've been preparing and baking muffins this way for years. Once you make the batter line your muffin tins with the foil baking cups. You can use paper ones but if you have fresh fruit in them they don't come out as easy. Once they're frozen transfer them to a storage container. Use saran wrap in-between the layers to prevent sticking. When ready to cook take out of the freezer and pop in the muffin tin. They bake about 5 minutes longer than the recipe calls for. THANKS, Sharon - the voice of experience! PJH

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