Serves: 12
Total Calories: 154
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.
This Corn Crumb Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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