So I have been trying different alternatives for the kids lunch box (from baking all sorts of Gluten free bread to baking muffins) And I am finding the bread to be SUPER hard by day 2, and by day 5 it is worth using as a rock and you could actually hurt someone! So in my search for a bready alternative for the school week I decided to look at muffins.
Last week I made the batch on Sunday night - baked them ALL and put them in a sealed container (much the same as the bread) and by day 2 they were also quite hard. Then I read a recipe somewhere for a batch of muffins that you could keep the batter in the fridge and bake fresh every day!!! Why hadn't I thought of that?