Recipe: Jumbo Muffins (baked in custard cups, using corn flakes and Tang, 1970's)

JUMBO MUFFINS

1 1/2 cups unsifted all-purpose flour
1/4 cup TANG Breakfast Beverage Crystals
1/4 cup firmly packed brown sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1 egg, lightly beaten
1/3 cup oil
2 cups corn flakes
1/4 cup coarsely chopped nuts

Mix flour with breakfast beverage crystals, sugar, baking powder, salt, cinnamon and nutmeg. Add milk, egg and oil and blend just until flour mixture is moistened.

Stir in cereal and nuts. Pour into 5 or 6 paper cup lined 6-ounce custard cups (or 12 greased or paper-lined muffin pan cups).

Bake at 400 degrees F for 30-35 minutes for jumbo muffins or 15-20 minutes for regular-size muffins (or until cake tester inserted in middle comes out clean).

VARIATION:

JUMBO BANANA MUFFLNS:
Add 1 cup mashed banana and reduce milk to 1/3 cup.

Makes 6 jumbo muffins or 12 medium muffins
Source: Magazine recipe clipping, Tang ad, 1960-70's