Prep Time 30 Minutes
Cook Time 15 Minutes
Serves 24
Difficulty Simple

Ingredients

  • 2 boxes Kodiak Blueberry Muffin Baking Mix
  • 4 eggs
  • 2 cups milk
  • 1/2 cup oil
  • 16 ounces heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 tablespoon vanilla extract
  • fresh blueberries
  • fresh raspberries
  • unsweetened coconut shreds

Directions

  1. Preheat oven to 375° F. Combine Kodiak mix, eggs, milk and oil in a large bowl and hand mix until just incorporated. Divide batter equally among 24 cups in two lined or greased muffin pans.
  2. Bake 12-15 minutes, or until a toothpick comes out clean. Cool completely.
  3. While muffins are cooling, make whipped cream topping by combining cream, powdered sugar and vanilla in the bowl of a standing mixer. Mix on high until thickened into a spreadable topping. Put in a piping bag and pipe onto cooled muffins.
  4. Arrange muffins as a flag and decorate with berries and coconut shreds.

*Tip: Alternatively you can half this recipe and use 24 mini muffin tins to create a flag out of the smaller muffins.