Breakfast Cones the Editors of Publications International, Ltd.
Prep Time 10 minutes
Baking time 15 minutes
Makes 18 cones
|18||flat bottom ice cream cones|
|1||package (about 15 ounces) cinnamon streusel muffin mix|
|1/4||cup vegetable oil|
|1/2||cup crisp rice cereal (optional)|
|1/3||cup strawberry jam|
- 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.
- 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.
- Top each cone with 1/2 teaspoon jam. Serve warm or at room temperature. Store leftovers in airtight container.
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