We have had the tradition of making these crayon cakes since the kids were born. At the time, we lived in South Carolina, and the crayon cakes recipe came from a card I picked up at the local Publix Grocery store. We make them every year on the first day of school. We even made them on the first day of preschool before they were school age. The kids still get excited about their crayon cakes. This year was bittersweet because Samuel headed off to his senior sunrise breakfast at Hickory High School instead of having the crayon cakes with his sisters. Next year, I’ll have to make him a batch and send them to college with him for his first day there. Some things changed, and some things stay the same.

Ingredients

• cooking spray
• 2 large eggs (or ½ cup egg substitute)
• ¾ cup water
• 3 tablespoons canola oil
• 1 (17.4-oz) box cinnamon swirl quick bread mix
• ½ cup plain candy-coated chocolate pieces

Prep

• Preheat oven to 375°F.
• Coat eight cups of large-size muffin pan (or mini loaf pans) with cooking spray.

Steps

1. Whisk together in large bowl: eggs, water, and oil. Stir in both bread and spice mixes (from bread mix) until blended.
2. Divide batter equally among pan(s). Place one tablespoon of chocolate pieces on each muffin and stir to distribute through batter (some pieces should remain on top). Bake 20-25 minutes or until wooden pick inserted in cake comes out clean. Place pan(s) on a wire rack to cool. Just before serving, drizzle with icing (from bread mix), if desired. Serve.