You make muffins.
. . . and then you eat them.
Simple as that.
These muffins were made with the leftover batter from my gluten-free zucchini bread, but you could also make muffins from my gluten-free pumpkin pistachio bread recipe as well. Cake batter = cupcakes.
Throw [not literally] into your kids lunches, great breakfast on the go, or wrap up & gift to your neighbor. so many options, I tell ya.
No need to waste perfectly good batter, guys.
[Photographed by Lisa Thiele | With Style and Grace]
October 5 2011