Jam-Filled Corn Flake Muffins
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 baked inside the muffin is such a treat and a change from your typical breakfast meal or snack.
Servings: 12 muffins
Equipment
- measuring cups and spoons (space saver set)
- wooden spoon
- 12 cup muffin pan
- muffin paper liners
Ingredients
- 2 cups corn flake cereal with dried berries
- 1¼ cups milk I used 1%
- 1 egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1½ cup flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Jams of your favorite flavors. I used raspberry, strawberry, and blackberry jams. 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 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
Notes
See blog post for time saving tips and variations.
Recipe adapted from: Kellogg's