Corn Flakes Muffins
Corn Flakes Muffins offer a crispy, lightly sweetened breakfast treat with a tender crumb, perfect for a quick breakfast or snack that appeals to all ages.
Ingredients
Instructions
- Stir together flour, baking powder, salt, and sugar in a bowl. Set aside.
- Measure corn flakes and milk in a large mixing bowl and stir to combine.
- Let stand about 2 minutes or until cereal softens.
- Add egg and vegetable oil to the cereal mixture and beat well.
- Add the flour mixture to the wet ingredients, stirring only until combined.
- Spoon batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
- Bake at 400°F (200°C) about 20 minutes or until lightly browned.
- Serve warm.
Tips & Substitutions
For a lighter texture, use cake flour instead of all-purpose flour. You can also substitute the low-fat milk with almond milk for a dairy-free option. If you want to add some flavor, consider mixing in a teaspoon of vanilla extract or a pinch of cinnamon. Ensure the corn flakes are not too crushed for added crunch in the muffins.
Serving Suggestions
These corn flakes muffins are delightful served warm with a pat of butter or a drizzle of honey. They pair beautifully with fresh fruit or yogurt for a satisfying breakfast. For a fun twist, enjoy them alongside a scoop of ice cream for dessert. Browse more American recipes for more breakfast ideas that could complement these muffins nicely.
Storage & Reheating
Store any leftover corn flakes muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to a month. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Flakes Muffins contains roughly 255 calories, with 4g protein, 51g carbohydrates, and 4g fat. It is an excellent source of vitamin A (33% of the Daily Value) and iron (32% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 545mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. However, for the best texture, it's recommended to bake them fresh in the morning. If you bake them ahead, they can be stored and reheated as mentioned above.
What can I substitute for corn flakes?
If you don't have corn flakes, you can use other cereals like rice crispies or bran flakes. Just make sure they are slightly crushed to mimic the texture. The flavor may change slightly, but it will still result in delicious muffins.
How can I make these muffins healthier?
To make the muffins healthier, consider replacing half of the all-purpose flour with whole wheat flour. You can also reduce the sugar or use a natural sweetener like honey or maple syrup. Adding in some mashed bananas or applesauce can also enhance moisture and sweetness while increasing nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).