Today I am happy to welcome Bethany from No Twiddle Twaddle. Bethany’s blog is devoted to two of my favorite activities: reading and play. She also puts out a list of free e-books Monday-Saturday. If you haven’t visited her blog, you should definitely check it out!
My kids love homemade muffins, but always make a nasty mess out of them. My preschooler will only eat the tops off of his muffin, and my toddler loves to tear her muffin apart in little pieces. Beyond the mess, I can count on the inevitable tears if the muffin paper breaks the muffin apart. So, we love muffins, just not the after effects. Recently, I stumbled upon a fun solution to the messy muffin problem: Breakfast in a Cone!
Baking muffins in cones is similar to the popular method of baking cupcakes in cones. But, I did figure out a couple tricks along the way. Plus, I have a perfect recipe to share too. I used my Ever-Ready Bran Muffin Recipe, which is seriously a recipe every mom needs. This recipe is awesome because you can store the batter in the fridge for several weeks and just bake a couple of muffins at a time. So if you don’t want twenty-four Muffin Cones sitting left-over on your counter,here is your recipe:
- 4 cups bran cereal with raisins
- 2 1/2 cups all-purpose flour (I’ve tried substituting wheat, but with the bran, all-purpose flour is much more palatable.)
- 1 cup sugar
- 1/2 T. plus 1 tsp. baking soda
- 1 tsp salt
- 2 eggs
- 2 c. buttermilk (You can substitute milk; the batter just won’t last as long.)
- 1/2 c. vegetable oil
- ice-cream cones
Preheat the oven to 350 F. Mix the eggs, buttermilk, oil, and bran flakes with raisins in a bowl. Allow the mixture to sit for a minute so that the bran flakes are completely moist. Slowly add the dry ingredients to the bran mixture and stir just enough to moisten all the dry ingredients. Place cake cones in a muffin tin, and fill the cones up to the bottom ridge. If you under-fill the cones, the muffins won’t show a nice peak, and if you over-fill the cones, the muffins will leak over the sides. Here’s what your cones should look like:
After you fill the cones, bake the muffins at the same temperature and amount of time as you would normally bake them. This recipe bakes for around 25 minutes at 350 F. And voila, you have a kid-friendly breakfast that is easy to eat on the go with no crumby wrappers to throw away! Plus, you would be amazed by how well kids eat bran muffins when they are packaged in ice-cream cones.
I’ve created a literature-inspired fun meal to go with these cones that I will be posting soon on No Twiddle Twaddle. Be sure to stop by and follow so that you don’t miss out!
Bethany started No Twiddle Twaddle in January, 2012, to create a kid lit and play blog that combines love for great literature with a down to earth perspective of a mom with small children. When she’s not writing (or folding the never-ending stack of laundry), you might find her killing dragons in the backyard, joining a mission to Mars, or if lucky, curled up on the couch reading to her kids. Not only does Bethany write about fun activities for kids, but she also writes a daily list of the best freekids’ eBooks, reviews children’s books, and creates literary activities for parents and teachers.