Some people get excited over finding lost change in the couch. I’m thrilled when I uncover food in the freezer that I’ve long forgotten about (that’s freezer, not refrigerator – long forgotten fridge food is no treat!). A few months ago when I was in my “nesting” stage ahead of the birth of our new little guy I became a bit of a cooking-and-freezing fiend. I stacked up all kinds of soups, casseroles, cookies, muffins – anything I thought would keep well. Over time, as the stacks got deeper, I kind of lost track of what was in there. I suppose I could take the time to do a little inventory but it’s actually kind of fun to be surprised when I open the freezer door.

I mentioned before that I’d frozen muffins. Well, I didn’t remember this until after I baked for this post! I was getting ready to stash a few of these Banana Berry Muffins in the freezer when I saw not one, but two previously packed-away bags of muffins. Oh well…is there really such a thing as too many muffins?

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I gave you a little preview of these Cornbread Muffins in my Split Pea Soup with Ham post earlier this week – they’re my favorite accompaniment to soup or chili. Everyone likes their cornbread a little bit different. For me, the best kind is on the sweet side and definitely not dry. This recipe, from a box of corn meal, is just that. It comes together so fast that I actually made a second batch while the first was in the oven – I wanted to give a bunch away and freeze some too.

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