Corn Flake Jam Filled Muffins Recipes

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

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 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.