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Breakfast Cones


Breakfast Cones

Breakfast Cones

Baking time 15 minutes

Prep Time 10 minutes

Yield

Makes 18 cones

Ingredients

18 flat bottom ice cream cones
1 package (about 15 ounces) cinnamon streusel muffin mix
3/4 cup milk
2 eggs
1/4 cup vegetable oil
1/2 cup crisp rice cereal (optional)
1/3 cup strawberry jam

Preparation

  1. Preheat oven to 400º F. Stand ice cream cones up in regular size muffin pan cups; set aside. Open muffin mix package; set aside streusel topping packet.
  2. Combine muffin mix, milk, eggs and oil in medium bowl just until mixed. Stir in cereal, if desired. Spoon about 2 tablespoons batter into each ice cream cone. Sprinkle 1 teaspoon streusel topping over batter in each cone. Bake 15 minutes or until lightly browned and cake tester or wooden skewer inserted into centers comes out clean.
  3. Top each cone with 1/2 teaspoon jam. Serve warm or at room temperature. Store leftovers in airtight container.

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