Fruity Pebbles Muffins
These Fruity Pebbles Muffins are the perfect way to get breakfast into your kids on busy school mornings!
Over the last month I’ve been waking up every night scared to death of the darkened room. It’s seemed really dark, more than usual. It’s the kind of dark that makes you check the clock to see if the power is still on. Since I’m like a five year old and still afraid of the dark, it takes my heart a few minutes to calm down. Eventually I manage to get back to sleep, until the next time I wake up…and the same thing happens.
It took about a week of these episodes occurring to realize that there was an actual reason behind the darkness. It wasn’t just in my imagination: the back porch light of the house behind us was off. Or, rather, it burned out.
The people behind us moved in the same day we did. They have lots of screaming children and teens, and they raise bees, which is great in the midst of suburbia. I mean, I can see in their kitchen from my kitchen, so it’s not like we have land or anything. Why is it okay to raise bees in a neighborhood where I can hear my neighbors talking on the phone?
They’ve left their porch light on 24-7 since we moved in. Their light shines right in my bedroom. In fact, if the blinds are not closed the right direction, it shines right in my eyes.
I can only assume they did this because (1) they’re totally clueless and think that light is acually the sun that is raised at night or (2) they’re completely unaware that people live behind them.
I’m leaning towards #2.
So anyway, the light burned out. And I was so used to it being half light in my room that the darkness completely throws me for a loop.
Come winter it’s going to be really dark in my room in the mornings, without the second sun shining for me. That means it’s going to be really hard to get out of bed and get breakfast made.
Who am I kidding? It’s always hard for me to make breakfast. Jordan’s lucky if she gets cereal. If she’s really lucky, I was in the mood to make pancakes the previous weekend and froze the leftovers.
Now that school is coming upon us, I anticipate the need for lots of quick breakfasts. Something the kids can grab on their way out the door. Muffins are perfect for quick breakfasts, and they’re even more perfect if they have Fruity Pebbles inside.
I love Fruity Pebbles more than any adult should. They are my kryptonite. It’s so hard for me not to simply attack the box with a spoon, then give up on the spoon and simply pour them down my throat.
So, by making them into muffins, I get to enjoy my favorite cereal…with one of my favorite breakfasts: Muffins!
These fit right in with Back to School Week, and I can guarantee your kids will love them. It’s a muffin filled with a kid cereal, what’s not to love?
Did you know they make Cocoa Pebbles too? And ones with marshmallows? I’m afraid to buy either of those. I went shopping at Walgreens last week for some pharmacy stuff, walked through the cereal aisle and couldn’t resist! Pick up some school supplies at Walgreens and get some cereal – then you just need muffins and you’re all set!
Not only are these muffins kid-friendly, they’re also lower in fat. The muffin base is my mom’s recipe for blueberry muffins (coming soon!) but I took out most of the oil and substituted greek yogurt. It adds some protein to the muffins and takes out some fat. I don’t like getting rid of all the oil, because using just yogurt changes the texture too much. With just two tablespoons of oil, these muffins are much healthier and chewier from the yogurt, but they’re still dense and fluffy like muffins should be.
If you don’t like using yogurt in your muffins, that’s fine. I’ve added a note in the recipe with the substitution. But give the yogurt a go – you might be surprised!
Kind of like I was when I realized the light burned out. Surprised in a good way!
Fruity Pebbles Muffins
- 3 eggs
- 1/3 cup Nonfat Vanilla or Plain Greek Yogurt
- 2 tablespoons oil
- 1 teaspoon vanilla
- 1 cup sugar
- 6 teaspoons baking powder
- 1 teaspoons salt
- 3 1/2 cups flour
- 1 1/4 cups milk
- 2 cups Fruity Pebbles Cereal, plus more for garnish
- Preheat oven to 350 degrees. Line muffin pans with liners and spray with cooking spray. (The lack of fat in the muffins make them stick to the liners – you need the spray.)
- Whisk eggs in a large bowl. Whisk in yogurt, oil, and vanilla. Whisk until no lumps remain from the yogurt.
- Switch to a wooden spoon or spatula, and stir in sugar, baking powder, and salt. Add half the flour and half the milk, stir carefully. Add remaining flour and milk and stir until combined. Stir in cereal.
- Scoop into liners. I use just shy of 1/4 cup of batter (using an ice cream scoop). It will fill up the muffin liner.
- These should grow up, not over the liner, so it’s okay they’re a little full. Sprinkle each muffin with a bit of cereal for garnish.
- Bake for about 15-17 minutes, until a toothpick comes out clean. (Check at 15 minutes. I’ve had batches of this same muffin go 15, and some go 18.)
Cool slightly before eating.
Be sure to come back tomorrow for more Back to School recipes!
Thanks for reading!