Birthday Cake Muffins

There’s a teenager officially in the house. I thought I’d be sad about that. But, he’s a great kid. He made me breakfast in bed this morning for no good reason at all. And at night he scoots a chair up next to me while I blog and puts his hand on my knee.  See? Great kid. So, I’m not terrifically sad to see him becoming a man. Because he’ll be a great man some day. Though, I’m afraid that will be sooner than I dare admit.

The little brother and sisters and I did a bit of sneaky shopping on Friday, the day before our teenagers birthday. We combed the store, pooled our pennies, gathered together a basket full of goodies. A mechanical pencil, lime green Crocs, spicy cologne to impress the ladies at school. We paid for our loot, sneaked the bags into the back of the car, and kept them hidden there until nigh until midnight Friday eve, when the birthday boy had fallen asleep.

With plans to string streamers and wrap presents, we began with whispered excitement until…I went out the to car to discover that we’d been given ALL the bags of purchased stuff, EXCEPT the ones with the birthday gifts. Awesome.

So, that great kid of mine woke early to an empty kitchen table, a few measly streamers that had drooped overnight, and no eggs in the fridge for a fabu birthday breakfast. Things were not looking impressive. Or festive. Or delicious. It was a low point in mothering.

Something had to be done. And fast.

So, I pulled five simple ingredients from the fridge and pantry, stirred them together, and conjured muffins that made that teenager of mine actually say, “mom! this is the perfect birthday present.” I totally think he was stretching the truth. But, if I’m gonna raise a good man, I’ve got to teach him how to make a lady feel good. Even if her behind does look big in those jeans.


Birthday Cake Muffins


1/2 cup I Can't Believe It's Not Butter
1 cup plain greek yogurt
1/2 cup brown rice syrup
1/4 cup honey
1 1/2 cup white whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup rainbow sprinkles


In an electric mixer, beat together the butter, yogurt, syrup and honey, and flour until smooth. (The batter should be light and fluffy, but thick enough to sit on a spoon. If it's too runny, feel free to add another 1/4 cup of flour to the batter. Sometimes the thickness of the batter will change when using brown rice syrup or honey as a sweetener). Fold in the rainbow sprinkles. If you want to add more that just a half cup, feel free. The more, the festiver.

Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 17-19 minutes. Feed to your birthday teenager and enjoy!

Congratulations to Jaime of Mangiabella, the winner of our I Can’t Believe It’s Not Butter Toaster giveaway! Check out her site for lovely musings on food and faith. Such a great blog1