Total Time
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.

Ingredients Nutrition


  1. Stir together flour, baking powder, salt and sugar; set aside.
  2. Combine crushed corn flakes and milk in large mixing bowl.
  3. Let stand about 2 minutes or until cereal is slightly softened. (DO NOT let corn flakes soak in milk any longer than 2 minutes!).
  4. Add egg and oil; beat well. Stir in vanilla.
  5. Add flour mixture, stirring only until combined.
  6. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
  7. Bake at 400° about 20 minutes or until lightly browned.
  8. Serve warm.
  9. 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.
Most Helpful

its perfect! I topped it with plum rum jam while baking. I's like to find a substitute for sugar though.

Anonymous October 04, 2016

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.

emmajane.torres July 05, 2010