Best 6 Corn Flake Crumbs Muffins Recipes

CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

CORNBREAD MUFFINS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
• In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

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 CRUMB MUFFINS

Steps:

• 1. Stir together KELLOGG'S Corn Flake Crumbs, flour, baking powder, salt, and sugar. Set aside.2. In large mixing bowl, beat egg slightly. Stir in milk and oil. Add Crumbs mixture. Mix well. Let stand about 2 minutes. Portion batter evenly into 12 greased 2-1/2-inch muffin-pan cups.3. Bake at 400°F about 25 minutes or until golden brown. Serve warm.VARIATIONS:FRUIT CRUMB MUFFINS: Add 1/2 cup seedless raisins, finely cut dates, or other dried fruit to egg mixture before adding dry ingredients.CHEESE CRUMB MUFFINS: Add 1/2 cup shredded American cheese to egg mixture before adding dry ingredients.NUTTY CRUMB MUFFINS: Add 1/2 cup chopped nuts to dry ingredients before adding to egg mixture.HAWAIIAN CRUMB MUFFINS: Add 1/4 cup flaked coconut, 1/4 cup chopped nuts, and 1 teaspoon ground ginger to dry ingredients before adding to egg mixture.SWEET TOP MUFFINS: Mix together 1/4 ground cinnamon and 2 tablespoons sugar. Sprinkle 1/2 teaspoon cinnamon-sugar mixture over top of each muffin before baking.MARMALADE CRUMB MUFFINS: Press 1 rounded teaspoon orange marmalade or other jam into top of each muffing before baking.BLUEBERRY MUFFINS: Fold 1 cup fresh or frozen blueberries into batter.

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.