Jam-Filled Corn Flake Muffins
These moist and tender Jam-Filled Corn Flake Muffins are the perfect way to start your day or a quick pick-me-up snack in the afternoon. The sweetness of the jam bake inside the cereal is such a treat and change from your typical breakfast meal or snack.
  • 2 cups Peace Cereal Wild Berry Oat Clusters and Flakes
  • 1¼ cups milk (I used 1%)
  • 1 egg
  • ¼ cup vegetable oil
  • 1 tsp vanilla
  • 1½ cup flour
  • ⅓ cup sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • Jams of your favorite flavors. I used raspberry, strawberry, and blackberry. You can stick to one flavor as well.
  1. Preheat oven to 400 degrees. Line 12 muffin cups with cupcake liners, or lightly coat the muffin cups with nonstick cooking spray.
  2. Add the corn flakes and milk to a large bowl, and let them sit for 3-5 min or until cereal softens, stirring once or twice.
  3. Stir in the egg, vegetable oil, and vanilla, mixing well with a rubber spatula or a wooden spoon.
  4. In a medium bowl, combine and whisk the flour, sugar, baking powder, and salt together. Gradually add to the cereal mixture. Note: the batter will be stiff.
  5. Divide the batter evenly between the prepared muffin cups. Using the back of a wooden spoon or your finger, make a deep indentation in the center of each, and fill the well with about 1 teaspoon of jam.
  6. Bake at 400° for 18-21 min, or until lightly golden brown and a toothpick inserted into the muffin part comes out clean.
  7. Cool in the pan for 5 min before removing to a wire rack to cool completely.
  8. Store in a covered container or place in a large resealable plastic bag and freeze.
Recipe adapted from: Kellogg's
Recipe by Blogghetti at https://blogghetti.com/2017/03/jam-filled-corn-flake-muffins.html