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It’s getting close to the “S” word. (School). I’m not allowed to say it in front of my kids. They are enjoying the freedom of summer time so much. Don’t tell them but I’m already thinking about Back To School recipes. I created this fun muffin recipe that would be perfect in the morning before the kids head off to school.
Cap’n Crunch Pancake Muffins
Ingredients
For the muffins
- 2 cups of your favorite pancake mix
- 1/4 cup sugar
- 1 cup milk (room temperature, if possible)
- 1 egg (room temperature, if possible)
- 3/4 cup chopped fresh strawberries
- 1 cup crushed Cap'n Crunch Original
For the frosting
- 2 (8 oz.) containers of strawberry cream cheese
Garnish
- 1 cup Cap'n Crunch Original
- 6 whole strawberries, sliced in half
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray. Set aside.
- Whisk together the pancake mix, sugar, crushed cereal, milk and egg just until smooth. Do not over mix. Fold in chopped strawberries.
- Scoop batter into prepared muffin cups. Bake for 16-18 minutes or until golden brown. Let cool.
For the frosting
- Scoop strawberry cream cheese into a large bowl. With an electric mixer, beat on medium high until smooth. About 1-2 minutes. Pour into a pastry bag fitted with a 1M pastry tip. (If you don't have this, you can pour it into a large zip top bag. Seal and cut off a corner.) Pipe cream cheese onto cooled muffins.
For garnish
- Do not garnish until you are ready to serve the muffins. You want the cereal to be crunchy. Garnish muffins with cereal and one strawberry half. Serve immediately.
momlovesbaking.com
