For the first time in four years, all four of my kids will be heading off to school in the fall. As a work at home mom I’ve had lots of time to spend with twins, so I’m excited for them to start this next stage. With the twins starting preschool, I wanted to send the kids off to school in a BIGGER way to mark the occasion. These BIGGER Morning Muffins are put huge grins on their faces. Honeycomb, the sponsor of today’s post, believes thinking big is not big enough. They want fans of the classic cereal to join them in thinking as BIG as they possibly can, by making breakfast “biggerer” than ever before.
BIGGER Morning Muffins
These BIGGER Morning Muffins are “biggerer” than the typical morning muffin, and they top the delicious scale. That’s thanks in part to Honeycomb, which combines sweetened corn and unique hexagonal shapes with big honey flavor. A staple for kids and cereal lovers nationwide, and now muffin lovers, too.
Yes, I took those beautiful looking hexagonal shapes and I crushed them up into a tasty pile for muffin mix. Actually, I let the twins do it because kids love to break things.
These BIG Morning Muffins are pretty easy to make too. In one bowl, mix together flour, sugar, and salt. Then cut up cold butter into it and mix it all together with knives until is clumpy. In another bowl mix together Honeycomb, milk, and egg.
Finally, mix both mixtures together and toss in some chocolate chips. Fill a big muffin tin for 6 muffins and sprinkle crushed Honeycomb and cinnamon on top. Pop them in the oven at 400 for about 15 minutes, or until they are golden brown.
Cut in half with a slice of melting butter…yum! They have a banana bread texture to them, hence the darker color on the top and inside. These morning muffins, just like Honeycomb’s one-of-a-kind big shape and big honey flavor, are sure to brighten up any breakfast or after school snack. I’m thinking of making a double batch on Sunday mornings and freezing half for the kids to grab out during the week.
- 1 cup flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/8 tsp. salt
- 1/3 cup cold butter or margarine
- 3-1/3 cups Post Honeycomb Cereal, divided
- 1 cup milk
- 1 egg
- 1 tsp. sugar
- 1/8 tsp. ground cinnamon
- 1/4 Cup Chocolate Chips
- Preheat oven to 400°F.
- Mix flour, 2 Tbsp. sugar, the baking powder and salt in large bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Mix 3 cups of the cereal and the milk in medium bowl; let stand 3 min. and then stir in egg.
- Add to flour mixture; stir just until moistened. Stir in chocolate chips.
- Spoon evenly into 6 greased medium jumbo cups, filling each cup 2/3 full.
- Mix remaining 1/3 cup cereal, 1 tsp. sugar and the cinnamon. Sprinkle evenly over muffins.
- Bake 20 to 25 min. or until golden brown.
As you stock up for back to school, add Honeycomb to the shopping list because classics never go out of style!
Thanks to Post Cereal, one Mom on the Side reader is going to WIN a box of Honeycomb and a $25 gift card!
ENTER USING THE RAFFLECOPTER BELOW