Frozen vegetables get a bit squirly thawed. Clumped frozen just needs a pound with a rolling pin or similar to break them up. 10-15 minutes on the counter is fine but not throughly thawed. Tossed in the batter cold/partially frozen should be fine. Guessing it is a batter/muffin dealio?

Because of covid I have so many prep/veg in the freezer. Onion,celery.leek...Carrot,onion,parsley. Mushroom,leek,shallot...pear,leek,mint...wild rice,leek,celery..black beans, chipotle,cilantro...all 1/2 pints. Flavor 'bombs' we call them.

Cold, partially frozen, toss the veg into a tBsp of your dry mix before adding to the batter.

yep, its a muffin. Your “flavor bombs” sound wonderful. I’m curious, what do you do with the pear/leek/mint one?

The shredded carrots will be fine. The apples will be in some juice, and I would pour that off before using them in muffins.

I haven’t tasted today’s batch. They seem much more moist than usual. I find the recipe very time consuming, but I make them because the cutest little boy in the world loves them. He wouldn’t touch a carrot with a 10’ pole, but he’ll eat Morning Glory Muffins.

I freeze shredded carrot in portions on the regular to make tuna loaf with. I just add a bit more matzo when I use thawed from frozen instead of fresh.

So maybe adjust your next batch with a bit more flour? Or perhaps if you got time, put the carrots and apple mixed with your raisins overnight in the fridge to thaw and to help let any excess moisture plump those a bit.

The muffins were probably more moist because the water from the frozen fruit was immediately available to the muffin batter, as opposed to being released more slowly and incorporated more slowly. It made a liquid dump into the batter, basically.

It seems that the frozen apple bits would be not much different from using apple sauce.

Wednesday, I haven’t made any muffins yet using the frozen fruit. I made one batch yesterday morning. I could not make a second batch because I was out of oil and cinnamon. So, I froze the grated apples and carrots in anticipation of making a second batch in the coming week.

Pork chops love pear and leek and shallot. I have many fruit trees and blueberry shrubs, grapes, etc. A bit of a dance in the early Fall to decide what to do with all of it. So different this year. Sure the usuals, but I ordered wholesale late March with lockdown and deliveries impossible. I needed to get kitchen-crafty with excess veg. I'm making mirepoix already for a recipe, so I made 6X and took out a half dozen 1/2 pints for the freezer. This happened many times.

New cooking/freezing experiences are always a learning experience. New to me and rather successful.

Past years with frozen fruits/veg...?....I do not thaw fully. They get limp and watery. I go right to heat. Frozen or still firm/cold. Just my personal experience/opinion. I find cooking experiences more, 'wow', "that worked" or "so much better than thawed" or, maybe no difference. Like gardening, always learning. Good personal hints and personal experiences I'm all ears.

This 2020 year has been insane but have learned much more than other years. I've tried more new things than any other. Have fun, pay attention, try one batch thawed and one fresh frozen? Maybe I'm a bit more experimental than most?

I love reading about other peoples experiments, but I hate to put the time and effort into something that fails. I also hate the waste. Therefore, I’m pretty conservative when I attempt anything in the kitchen. What I really hate to do is screw up when a more experienced cook would have known that it wouldn’t work. It all leads me to often come here and ask questions.

Experienced cooks know better because they have experienced the mistake. This is learning by trial and error, for sure. Doing something that did not work out is one of the best ways to learn. Many of us don't really learn from the mistakes of others as well as we learn from our own mistakes.