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.

Disclosure: I received a sample of Peace Cereal complimentary for review, but all opinions are my own. I was not compensated for writing this post. Full disclosure policy here.**

I am not a breakfast person or rather, I don’t like to make breakfast for only me.  I don’t mind, in fact, love to make a big breakfast for my family on the weekends.  From the simple eggs, bacon, and toast to our favorite Breakfast Tacos or a full-out breakfast buffet with everyone’s favorites.  If it’s just me, I tend to go for a cup of coffee and an English muffin slathered with peanut butter and sprinkled with cinnamon.

Make-ahead breakfast foods that can be frozen are the best alternative for me to have something different in the mornings without the hassle of the clean up and to get my day going fast.  Not to mention, having easy to grab food items for the rest of the family to have in the morning gets them out the door with something healthier than they would otherwise grab or not eat at all.

When the good folks at Attune Foods reached out to me to sample their Peace Cereals, I was already thinking beyond “cereal and milk” in a bowl.  I was sent a box of Peace Cereal’s Wild Berry Clusters and Flakes and after one bowl I knew I wanted to use them in a baked breakfast treat somehow.  The cereal is filled with whole grain oat clusters, crispy corn flakes with antioxidant-rich blueberries, raspberries and strawberries. It contains 10 grams of whole grains, 5 grams of protein, 3 grams of fiber per serving plus it is a non-GMO food product.  All that healthy goodness just makes the cereal even better!

We love muffins of any kind so I immediately knew I was going to make some sort of them from this cereal but wanted a sweetness to them.  I also had jars of jam that I needed to use up so this was a win-win.  These Jam-Filled Corn Flake Muffins have a teaspoon or so of jam baked right in the muffins so when you eat them, you get the sweetness of the jam with each bite.  They are super simple to make and perfect to freeze.  The muffins take no time at all to thaw out and if you’re on the run in the morning, grab one or two and you’ll have breakfast as you are heading off to start your day.   Also, perfect breakfast for the kids as they dash out the door for school.

Sometimes, we just don’t have time for that sit-down breakfast yet we want to give our families something healthy to eat – Jam-Filled Corn Flake Muffins are the answer!

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.

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Author: Lisa Kerhin

Ingredients

• 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.

Instructions

• Preheat oven to 400 degrees. Line 12 muffin cups with cupcake liners, or lightly coat the muffin cups with nonstick cooking spray.
• 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.
• Stir in the egg, vegetable oil, and vanilla, mixing well with a rubber spatula or a wooden spoon.
• 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.
• 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.
• Bake at 400° for 18-21 min, or until lightly golden brown and a toothpick inserted into the muffin part comes out clean.
• Cool in the pan for 5 min before removing to a wire rack to cool completely.
• Store in a covered container or place in a large resealable plastic bag and freeze.

Notes

Recipe adapted from: Kellogg's

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Other Breakfast “on-the-go” recipes you may enjoy:

Mini-Muffin Veggie Omelets
Sausage-Egg Muffins with Veggies
Savory Breakfast Muffins

Enjoy!