Do you ever buy cereal that you know darn well your children won’t eat, but it is such a good deal you buy it anyway? Knowing my addiction to getting a good deal, it shouldn’t surprise you that I bought 10 boxes of Corn Flakes (.99 a box, how do you not?) I can’t say I blame my children for not wanting this soggy and tasteless cereal for breakfast, but what do I do with my 10 boxes?? Other than the random corn flake topping on Funeral Potatoes, I was not going through these cereal’s fast enough. Until.. I remembered a recipe I had for Corn Flake Muffins. This recipe has saved the day and has made for a great after school snack or a quick morning breakfast. Every ingredient in these muffins can be found in your food storage and is a recipe to keep in your ‘food storage’ files. Enjoy!

Cornflake Muffins
Ingredients
  1. 1 ½ c. flour (I used 1/2 white flour and 1/2 wheat flour)
  2. 1/3 c. sugar
  3. 1 T. baking powder
  4. ¼ t. salt
  5. 2 c. corn flakes
  6. 1 c. water
  7. 3 T. powdered milk
  8. 1 egg (you can use powdered eggs)
  9. ¼ c. vegetable oil
  10. ¼ c. jam (I used peach jam)
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Instructions
  1. Stir together dry ingredients. In a separate bowl combine corn flakes and milk until soft. Add egg and oil. Beat rest of ingredients except jam and put in muffin tins. Put a spoonful of jam in the center of each muffin before baking. Bake at 350 for 10-13 minutes (until slightly golden brown and cooked through). If you like cinnamon, I also sprinkled a little cinnamon and sugar on top of the muffins when they came out of the oven. It gave them a slight peach cobbler taste 🙂
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