A Weekend of Preparing Freezer Meals - Part 3

This is the FINAL post in the freezer cooking series this week. My final day of cooking involved making some sweet and savoury muffins, chocolate chip cookies and FINALLY finding my Pork Shoulder on sale and freezing it in bags (Pulled pork to me made at a later date!). I also pre-made some cilantro lime rice since its a great quick side dish for us!

Chocolate Chip Cookies....these are awesome right out of the freezer!

http://iamwomanwatchmecook.blogspot.ca/2012/11/the-best-chocolate-chip-cookies.html

Jalapeno Cornbread Muffins (To be served with the Chili I cooked earlier in the weekend)

http://iamwomanwatchmecook.blogspot.ca/2011/10/jalapeno-cornbread-muffins.html

Banana Bread Muffins

http://iamwomanwatchmecook.blogspot.ca/2013/03/breakfast-banana-bread-muffins.html

Pumpkin Cheesecake Muffins with Pecan Streusel

Dry Ingredients:

3 Cups Flour
3 Tsp Pumpkin Pie Spice
1 Tsp Salt
1 Tsp Baking Soda
1/2 Cup White Sugar
1 Cup Brown Sugar

Wet Ingredients:

2 1/2 Cups Pumpkin Puree
4 Eggs
1 Cup Vegetable Oil

Cheesecake Topping:

2 Pkgs Cream Cheese, Softened
2 Eggs at room temperature
1/2 Cup White Sugar

Pecan Streusel:

1 Cup Chopped Pecans
1 Tsp Cinnamon
1 Tbsp Brown Sugar
Pinch of Nutmeg

Mix all the dry ingredients together in a large bowl with the exception of the white and brown sugars.Set this aside.

Combine all the wet ingredients together in another bowl along with the white and brown sugars.

Mix in the dry ingredients

Combine with a spatula until all the flour is mixed in. Do not over mix this!

In a mixer whip up the cheesecake mixture by combining all the ingredients on high until light and fluffy (about 3 minutes)

Combine all the streusel ingredients in a bowl and set aside.

Pre-heat your oven to 350F and spoon in some of the pumpkin batter. Then spoon in some cheesecake topping. I made some with muffin liners and some without. I use non-stick muffin trays and didn't have a problem with them sticking at all! You want to fill each muffin hole to the top with the batters.

Top each muffin with a good sprinkle of streusel.

Pop in the oven for 25 Minutes or until risen and fluffy.

Serve for breakfast with a cup of tea!

These freeze Really well!!! I hope these posts inspire you to freezer meal cook! It saves me SOO much time during the week when things get busy and even some breakfast shortcuts when the alarm doesn't go off ;)