Herb Corn Flake Muffins Recipes

CORN FLAKE MUFFINS

Corn Flake Muffins image

An uncomplicated treat for breakfast. These muffins have great texture and huge taste appeal. Great with butter and/or jelly.

Provided by Fauve

Categories Quick Breads

Time 25m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
2 cups corn flakes, slightly crushed (not frosted flakes)
1 1/4 cups milk
1/2 teaspoon vanilla (optional)
1 egg
1/3 cup vegetable oil

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.

Nutrition Facts : Calories 364.9, Fat 15.2, SaturatedFat 3, Cholesterol 42.4, Sodium 480, Carbohydrate 51.6, Fiber 1.1, Sugar 17.8, Protein 6.6

SAVORY HERB CORN MUFFINS RECIPE - (4.4/5)

Savory Herb Corn Muffins Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 12

Ingredients

Cooking spray
1/2 tablespoon olive oil
1/2 cup onion, finely diced
1/2 cup mushrooms, finely diced
1/2 cup red bell pepper, finely diced
1 cup fresh spinach, chopped
1 (14 to 17-ounce) box corn muffin mix
6 ounces Cabot Sharp Extra Light Cheddar, grated, about 1 1/2 cups
1 tablespoon dried thyme leaves
1 teaspoon dried rosemary leaves, crumbled
2/3 cup Cabot 2% Plain Greek-Style Yogurt
2 large eggs

Steps:

Preheat oven to 400°F. Coat insides of 12-hole muffin tin with cooking spray. Heat oil in large skillet over medium-high heat. Add onions, mushrooms and red peppers and cook, stirring often, until tender, about 5 minutes. Add spinach and cook until spinach wilts, 1 to 2 minutes longer; set aside. In large bowl, stir together muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs and reserved vegetables until no dry mixture remains. Fill each muffin cup about two thirds full. Bake for 15 to 20 minutes or until golden brown on top and toothpick inserted in center comes out clean.

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