Prep 5 mins
Cook 20 mins
An uncomplicated treat for breakfast. These muffins have great texture and huge taste appeal. Great with butter and/or jelly.
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 2 cups corn flakes, slightly crushed (not frosted flakes)
- 1 1⁄4 cups milk
- 1⁄2 teaspoon vanilla (optional)
- 1 egg
- 1⁄3 cup vegetable oil
- Stir together flour, baking powder, salt and sugar; set aside.
- Combine crushed corn flakes and milk in large mixing bowl.
- Let stand about 2 minutes or until cereal is slightly softened. (DO NOT let corn flakes soak in milk any longer than 2 minutes!).
- Add egg and oil; beat well. Stir in vanilla.
- Add flour mixture, stirring only until combined.
- Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
- Bake at 400° about 20 minutes or until lightly browned.
- Serve warm.
- NOTE: Variation: Decrease sugar to 2 tablespoons-- Add 1/2 cup shredded Monterey jack cheese with jalapeño peppers to egg mixture before adding flour mixture.
Made a good looking muffin. I put a small dollop of Zentis strawberry-rhubarb-vanilla preserves in the middle before baking. Results in a soft muffin with tender crumb, ideal with coffee and the like. I used it to finish off the cornflakes-- although it's a delicious recipe, I don't see myself making it again, unless I'm stuck with another huge box of plain corn flakes.
This is much better than the sum of its parts. I used skim milk with no issues. I made these in the morning and we ate them, cold, with dinner. We devoured them. Sweet but not too much, with good texture. One I'll probably look to the next time I have extra cornflakes to use up!