CORN FLAKE MUFFINSThese 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
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