Crunch-Top Muffins
33 MIN
With their nutty-sweet tops, these delicious muffins are like individual coffee cakes - perfect for brunch!
Ingredients
- 500 ml or 22 ml Kellogg's Corn Flakes* cereal
- 300 ml or 1 1/41 1/4 ml plain yogurt
- 50 ml or 1/41/4 ml firmly-packed brown sugar
- 50 ml or 1/41/4 ml chopped nuts
- 2 ml or 1/21/2 ml ground cinnamon
- 300 ml or 1 1/41 1/4 ml all-purpose flour
- 5 ml or 11 ml baking powder
- 5 ml or 11 ml baking soda
- 1 ml or 1/41/4 ml salt
- 75 ml or 1/31/3 ml granulated sugar
- 1 or - egg
- 75 ml or 1/31/3 ml vegetable oil
Directions
1. In large mixing bowl, stir together cereal and yogurt. Let stand 5 minutes.
2. Mix brown sugar, nuts and cinnamon. Set aside.
3. Stir together flour, baking powder, soda, salt and granulated sugar.
4. Add egg and oil to cereal-yogurt mixture; beat well. Add flour mixture, stirring just until combined. Portion batter evenly into 12 greased or paper-lined muffin cups. Sprinkle with brown sugar mixture.
5. Bake at 200°C (400°F) about 18 minutes or until rich brown on top.
YIELD:12 muffins
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
