Corn Flake Muffins Recipes

CORNFLAKE MUFFINS

Steps:

• Preheat oven to 400F. Spray 12 muffin cups with nonstick cooking spray. In a medium bowl, mix together the flour, sugar, if using, baking powder, baking soda, and salt. Pour the corn flakes into a large bowl. Use a potato masher to lightly crush the flakes. In a small bowl, beat together the milk, egg, and oil and pour this mixture over the corn flakes. Stir and let stand about 5 minutes. Fold in the flour mixture just until mixed. Spoon the batter into prepared muffin cups. Bake about 25 minutes or until golden. Turn out muffins onto a wire rack. Serve warm or at room temperature. Yield: 12 muffins. Typed in MMFormat by [email protected] Source: Cookbook Digest Jan/Feb 99 Posted to MM-Recipes Digest V4 #9 by [email protected] on Mar 11, 1999

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

EDNA LEWIS'S CORN MUFFINS

Steps:

• Preheat oven to 400. Generously grease the wells of the muffin pan with 2 tablespoons of lard or butter, leaving the extra fat in the wells. In a mixing bowl, sift together the corn flour, salt, baking soda and baking powder.
• When the oven is hot, place the muffin tin inside to preheat. Meanwhile, stir the buttermilk into the dry ingredients and mix well, then stir in the egg and 2 tablespoons melted butter. When the muffin pan is very hot (if using butter to grease, the butter should have just stopped sizzling), carefully remove it, and quickly fill each well with about 3 ounces of batter. Bake for 17-20 minutes, rotating once, until a toothpick comes out clean and the edges of the muffins are golden brown.
• Let the pan cool for 2 minutes on a rack, then remove the muffins. (If necessary, use a paring knife to release them.) Serve muffins hot, with butter.

CORN FLAKE MUFFINS

Steps:

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

CORN FLAKE JAM FILLED MUFFINS

Steps:

• Stir together flour, sugar, baking powder and salt. Set aside.
• In large mixing bowl, combine corn flakes cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
• Make a deep indentation in top of batter of each muffin. Fill each with level teaspoon of preserves.
• Bake at 400° F about 18 minutes or until golden brown. Serve warm with soft cream cheese.

CORN FLAKE CRUMBS MUFFINS

Steps:

• 1. Stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S CORN FLAKES cereal, milk, egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion evenly into nine 2 1/2-inch muffin-pan cups coated with cooking spray..3. Bake at 400°F about 25 minutes or until golden brown. VARIATIONS:BACON: Stir 1/4 cup crumbled crisp bacon (2-3 slices) into cereal mixture before flour mixture is added.BLUEBERRY: Add 1/2 cup fresh blueberries, washed and drained, with flour mixture..CHEESE: Stir 1/2 cup grated sharp Cheddar cheese into cereal mixture before flour mixture is added.DATE: Add 3/4 cup finely cut, pitted dates with flour mixture.ORANGE MARMALADE: Press 1 teaspoon orange marmalade lightly into top of each muffin before baking.PECAN: Add 3/4 cup chopped pecans with flour mixture.PRUFFINS: Press pitted prune into top of each muffin before baking.