Loading... Please wait...

Introducing: Mason Jar Muffins and Scones

Posted by

Our cookies and brownies have been a decadent staple for hosts of dessert lovers. But we’ve found ourselves wondering: what about breakfast? There had to be a way to incorporate our classically easy one jar + two ingredient recipes to our favorite AM treats which is why we decided to create our very own Mason Jar Muffins & Scones. There are 8 new additions in total--4 muffin and 4 scone-- with something for everyone. 

Scones

Making a scone might seem a bit more intimidating, but in reality there is no reason to fear baking this breakfast delight. It's a light and airy confection, but you'll be able to make it better than the big name chains, just by adding a few ingredients and using your hands to mix. The scone process is a little different as it utilizes 1 stick of chilled butter cut into chunks, blended with 1/4 cup of milk and the contents of the Mason Jar Mix.

Blueberries & Cream: sweet blueberries and white chocolate morsels

Cinnamon Raisin: cinnamon infused scone mix with raisins & semi-sweet chocolates

Cranberry Almond: cranberries, almonds, and brown sugary goodness

Triple Chocolate: milk, semi-sweet, and white chocolate for a chocolate lover’s breakfast 

Muffins

Similar to our cookies and brownies, our muffins are perfect for an easy breakfast when you’ve got limited time. Simply add milk (substitute almond or soy for those who are dairy free!), an egg, and oil! To make an entirely vegan recipe, use Ener-G Egg Replacer, 1 tbsp ground flaxseed + 3 tbsp water, 1 tsp baking soda + 1 tbsp white vinegar, or ½- 1 whole banana mashed.

Berries ‘N Chocolate: an oatmeal base with sweet mixed berries and decadent semisweet chocolate chips

Blueberries & Cream: a traditional base with juicy blueberries with tasty white chocolate morsels

Orchard Oatmeal: classic oatmeal raisin muffins with semisweet chocolate chips

Triple Chocolate: three types of chocolate chips combined with a traditional muffin base



Recent Updates

Sign up to our newsletter


Connect with us: Facebook Twitter Pinterest Instagram