The closer we get to school starting, the more I am testing out my Baby Cakes Cake Pop Maker to see what kind of amazing FRESH breakfast goodies I can prepare in just 4 minutes flat! (I have mentioned I love this machine, right?!)
This week I put it to the test with one of my all time favorites – BLUEBERRY MUFFINS!
Because of the little “blueberry bits” in the Martha White Blueberry Muffin mix, I was worried I was going to end up with “crunchy” muffin pops. So the first thing I did was crush all of the little “blueberries” into the batter to make it as smooth as possible. This would prove to be futile later but it did make for some pretty purpley-blue batter!
I loaded my Baby Cakes Cake Pop Maker just like every other time – filling each little “hole” to just under the rim. As you can see, by the time I snatched up the camera, my little muffins had already begun to rise. That’s ok though, as they turned out perfect anyway!
I cooked my Blueberry Muffin Cake Pops for about three minutes – fearful they were going to burn. And though it looked great on the outside in three minutes, the inside told a different story.
I left the rest of them in for another minute or so, and they turned out absolutely perfect!
The only downfall to making Blueberry Muffin Cake Pops… they are very hard to BUTTER! I don’t know if there is a way to mix butter into the batter… but you know I am going to try it!
These turned out so well, I am certain that this will be a common breakfast here at the Moscato Household. Every single one of these little pops – the mix makes about 30 – were gobbled up before they even had a chance to get cool. Both girls – and the Hubbly – just loved them. And I admit, I even had a few of my own.
Just make this #3,482 reason I believe EVERYONE needs a Baby Cakes Cake Pop Maker….