Halving a raisin bran muffin recipe

Cafe Society
1

So I want to bake some raisin bran muffins. I have a recipe I used in the past that was okay, but like most of them it makes a dozen muffins, way too much for just us.

Halving the ingredient amounts is no problem except it calls for one egg.

Do I beat up the egg and throw away half of it? (That’s the obvious solution, but estimating half might be tricky.)

Could I just use the egg white and toss the yolk? (That would reduce the amount of liquid, but would you miss the fat from the yolk? Or, since it would provide essentially twice the required amount of white, tend to make the muffins eggy or too stiff or something?)

Could I just go wild and throw in the whole egg? (Would that be too much liquid to set properly? How about if I used a whole egg but cut the milk by a tablespoon or so?)

Other, better options?

2

Chances are, a whole egg, especially if it’s on the small size, won’t ruin the recipe. It might be a little more cake-like, but it should be fine.

3

Or make a full recipe and freeze half.

4

This was going to be my suggestion. We regularly do large baking projects and then split it up for freezing and then thawing in small batches. A loaf of banana bread at a time, a bag of muffins, etc. Just seal them well and bob’s your uncle.