Ingredients for Corn Flake Jam Filled Muffins
- All Purpose Flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Corn Flakes
- Nonfat Milk
- 1 large egg
- Vegetable Oil
- 12 teaspoons (or more, to taste) jam or preserves
- Cream Cheese
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How to Make Corn Flake Jam Filled Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, combine 2 cups crushed corn flakes cereal and 1 cup milk. Let stand for 2 minutes to soften.
- Add 1 large egg and ¼ cup vegetable oil to the cereal mixture.
- Beat well until combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
- Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
- Make a deep indentation in the center of each muffin.
- Fill each indentation with 1 teaspoon of your favorite jam.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Serve warm with a dollop of softened cream cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
41g
Fat
3g
Carbs
9g
