Bake a batch
Certain bakes like muffins and scones are best on the day they’re made, but don’t let the rest of a batch go stale. There’s no need to halve recipes even if you’ve got less people in the house – make a full batch and freeze so that you can have fresh bakes any day, perfect for easy breakfasts or snacks at a later date. Bake muffins, then let cool completely. Wrap well in clingfilm and foil and freeze (wrap them separately so that you can remove the muffins individually as you need them). When ready to eat, leave to defrost at room temperature then reheat in the oven to freshen until they are warmed through. Try this with any of your favourite recipes that are best on day one – make streusel-topped blueberry muffins, vegan banana and oat muffins or classic scones.