Serves: 6
* "To make bran muffins, use bran flakes instead of corn flakes." 1. Place two paper cupcake liners in each microwavable muffin-pan cup or in six small custard cups. 2. Place in a sandwich-size plastic bag, 1 1/2 cups corn flakes. Squeeze air out of bag before sealing closed. With your fingers, coarsely crush the flakes. You should have about 1/2 cup crumbs. Set crumbs aside until later. 3. In a medium bowl, stir with a fork, 1/3 cup milk, 1/4 cup sugar, 1/4 cup vegetable oil and 1 egg. Add crushed corn flakes and stir until well blended. Set aside until later. 4. Stir together in a small bowl, 1 cup all-purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt.
Add to mixture in medium bowl and stir just until flour mixture is moistened. Spoon about 3 tablespoons of the batter into each cupcake liner.
5. Place one in the center of each muffin, 6 maraschino cherries, well drained.
6. Place muffin pan in microwave oven. If using the custard cups, place in a circle on a 12-inch microwavable plate and place in microwave oven.
7. Microwave at 100% power (700 watts) for 1 minute. Turn muffin pan or plate one-fourth turn. Microwave at 100% power 1 1/2 minutes longer or until a toothpick stuck into the muffin near the cherry comes out clean. Remove muffins from microwave oven.
8. Place directly on a heatproof surface. Wait about 4 minutes.
9. Place in a small microwavable bowl, 2 tablespoons butter or margarine.
10. Microwave, uncovered, at 100% power for 30 seconds or until melted.
11. Place in another small bowl, 2 tablespoons sugar.
Dip the top of each muffin in the melted butter or margarine, then dip in sugar. Eat the muffins while they are warm.
This Bull's Eye Muffins recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.
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