Corn Flake Muffins – a delicious recipe with flour, baking powder, salt, sugar, corn flakes, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir together flour, baking powder, salt and sugar; set aside.
2
Combine crushed corn flakes and milk in large mixing bowl.
3
Let stand about 2 minutes or until cereal is slightly softened. (DO NOT let corn flakes soak in milk any longer than 2 minutes!).
4
Add egg and oil; beat well. Stir in vanilla.
5
Add flour mixture, stirring only until combined.
6
Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
7
Bake at 400u00b0 about 20 minutes or until lightly browned.
8
Serve warm.
9
NOTE: Variation: Decrease sugar to 2 tablespoons-- Add 1/2 cup shredded Monterey jack cheese with jalapeno peppers to egg mixture before adding flour mixture.
628
kcal
Calories
26
g
Fat
88
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup sugar, and more.
Yes, Corn Flake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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