CORN FLAKE MUFFINS

These tasty muffins have the flavor of traditional corn muffins but are lighter and less grainy.

1 1/2 cups all-purpose flour
1/3 cup sugar (optional)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups corn flakes
1 1/3 cups milk
1 egg
3 tablespoons vegetable oil

Preheat oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray.

In a medium bowl, mix together the flour, sugar, if using, baking powder, baking soda, and salt; set aside.

Pour the corn flakes into a large bowl. Use a potato masher to lightly crush the flakes; set aside.

In a small bowl, beat together the milk, egg, and oil and pour this mixture over the corn flakes. Stir and let stand about 5 minutes. Fold in the flour mixture just until mixed. Spoon the batter into prepared muffin cups.

Bake about 25 minutes or until golden. Turn out muffins onto a wire rack. Serve warm or at room temperature.

Makes 12 muffins
Source: The Creative Breakfast by Ellen Klavan