If you are going to make a recipe like this, it is now suggested you use Egg Beaters or powdered whole eggs instead of fresh shell eggs because Egg Beaters (or other liquid egg substitute products) or powdered whole eggs because these are pasteurized products. The storage of raw eggs in a batter for a prolonged period of time can become a food safety problem - especially if your refrigerator is warmer than the recommended 40 degrees F. (or colder).

This has been a popular recipe for at least 40-years, to my knowledge. I used to make a half recipe and use it up within 3 days because the chemical leavening just doesn't hold in a batter for a long time. It tends to fizzle out. You'll notice the muffins are heavy and don't raise as well towards the end of the batch. Another problem is from frequent stirring. The more you stir muffin batter, the more you develop the gluten in the flour. Over-mixing ANY kind of muffin batter results in tough muffins with tunnels through the crumb, and pale, slick, peaked tops - which are all hallmarks of muffins that have been over-mixed.

-Grainlady

Not only that, but I don't see how having to heat up the oven multiple times to finish off the muffin batter is helpful. You can bake them, freeze them, and put them in the microwave to reheat on the defrost setting so easily I have to wonder, ''Why Bother?''

Thank you Grainlady. You answered my question and questions I didn't know I had:) Very helpful.

Claire I do hear what you're saying. The idea of just putting batter in the fridge was I believe with an eye of being able to easily have fresh muffins without having to cook, freeze and then defrost them. I am a big make ahead and freeze muffins person myself but simply wondered how applicable the concept of letting batter hang in the fridge might be.

Thank you both.

Kate

The recipe I have for refrigerator muffins are with all bran and the time in the refrig was necessary to soften the bran.
And if your refrigerator is warmer than 40 degrees you will have problems with lots of things besides just raw eggs in a batter that is to be cooked.
I wouldn't worry about using egg beaters...just be sure your refrig is cold and cook your muffins done....and don't lick the batter bowl.
Linda C

i agree, I wouldn't worry about the eggs so much, if my fridge is over 40F I can see a problem with a lot of things.

Like LindaC, the overnight muffin batter I am familiar with was a bran muffin, and I did make them a couple of times, mostly because I'm not a morning person so I like to prep things the night before and make them the next day.

That said, I oftne make pancake batter the night before and keep it in the fridge, ready for breakfast. I tried it with the Grandkids, but they like to make their own, and I just took all the fun out of messing in the kitchen at 6 am!

Annie

Thank you both very much. I'm glad I asked.

Kate