With the leisure and relaxation of winter vacation ending, children dread the start of school. Impending homework and tests keep kids in bed long after their alarms go off, leaving them with 20 seconds to slurp up their morning cereal before running to the bus stop.
While tempted to skip breakfast instead of rushing and sloshing milk all over their new shirts, your kids probably still want their morning cornflakes. To make their favorite cereal portable for their dash to the bus, bake the cornflakes into a muffin! Moist, sweet, and easy to grab, these tasty pastries are sure to start your kids’ days off on the right foot.
Cornflake Jam-Filled Muffins
based on this recipe
makes 12
While I enjoyed the raspberry jam, I’d really like to try strawberry or apricot! Be sure to let these cool enough before you eat them; the jam stays hot for much longer than the muffin part.
2 c. cornflakes
1¼ c. skim milk
1 egg, lightly beaten
¼ c. vegetable oil
1 tsp vanilla
1½ c. flour
⅓ c. sugar
1 tbsp baking powder
¼ tsp salt
¼ c. raspberry jam, stirred until smooth
- Preheat oven to 400°. Line 12 muffin cups with cupcake liners, or lightly coat the muffin tin with nonstick cooking spray.
- Add the cornflakes and milk to a large bowl, and let them sit for 3-5 min or until cereal softens, stirring once or twice. Stir in the egg, oil, and vanilla, mixing well.
- In a medium bowl, whisk flour, sugar, baking powder, and salt together. Gradually add to the cereal mixture. The batter will be very stiff.
- Divide the batter evenly between the prepared muffin cups. Using the back of a wooden spoon or your finger, make a deep indentation in the center of each, and fill the well with 1 tsp of jam. Bake at 400° for 18-21 min, or until lightly golden brown and a toothpick inserted into the muffin part comes out clean. Cool in the pan for 5 min before turning out onto a wire rack to cool completely.
Hi Amy–
I love your website. This year, 2019, I am going to learn how to bake with Stevia. Many people I know, myself included, HAVE to get off the sugar train for good!
This recipe probably goes back awhile. One question: can we uses Stevia in the raw for this? And what proportion?
Another question: am looking for Irish Soda Bread muffins. Do you have a recipe for these?
Much thanks. I know you are busy, but any help would be great! LR
I truly appreciate your interest in my recipes Linda! You’re absolutely correct — I originally posted this recipe 7 years ago! 😉 If you’d like to substitute Stevia In The Raw for the sugar, then use the same amount. You’ll also need to add an additional 5 tablespoons of milk. (This is because Stevia In The Raw and granulated sugar dissolve differently!) I can’t wait to hear what you think of these muffins!
I do have a recipe for Irish soda bread (here), but not Irish soda bread muffins. I’d love to hear what you think of that too! Also, in the future, the best way to find a specific recipe is to click on the “Recipes” tab at the top of my blog or use the Search Bar (located at the top of my blog, if you’re viewing on a computer, or the bottom of my blog, if you’re viewing on a mobile device). That’ll give you an answer much faster than waiting on a response from me! 🙂
Ok, I tried this recipe as written, white flour and white sugar, instead of using Stevia til I get more info on that.Besides, this was for church and I didn’t want to try something on them I hadn’t tried yet! I did use melted coconut oil instead of vegetable oil.
Well, they are amazing! First, the smell of the cornflakes as soon as I opened the box brought me right back, and I remembered why they are/were so popular back in the day. This lovely smell continued while it was soaking (oh, and I used equal parts water and Greek yogurt instead of milk). After I added the oil and everything, the smell was incredible!!
You can taste both the coconut and the cornflakes in the finished muffin. I baked some in regular muffin tins and some in 2-1/2″ tart tins. The smaller size is great because not everyone may like a whole muffin of this richness? (You would know better.) Almost forgot–I took some blueberries and blackberries out of the freezer and cooked them each in a few drops of honey then added a few sprinkles of flour to make tow kinds of toppings in the thumbprint. Also good because they added a little tartness.
Then the snowstorm came and I never got them to church! So I wrapped them carefully and put them in the freezer. We’ll see how that goes.
To the best of my understanding, I guessed the sugar content might only be 2 grams per muffins? Don’t know bc math is not my strong suit. This is a long msg but I hope you don’t mind. Great recipe and I will try it in many variations, diff flours, sweeteners, etc. in the future! Thx Amy!
I’m so glad you enjoyed these muffins Linda! I don’t mind your long message at all — it made my day!! 🙂 Thank you so much for sharing all of your thoughts and recipe tweaks. I always love hearing what modifications work, and I absolutely love the sound of your twist with blueberries and blackberries! This is actually the free nutrition calculator that I use, if you’d like to know the sugar content of your muffins. It’s user friendly and easy to use!