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.
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