Corn Flake Jam Filled Muffins Food

JAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
• Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.

CORN FLAKE JAM FILLED MUFFINS

Steps:

• Stir together flour, sugar, baking powder and salt. Set aside.
• In large mixing bowl, combine corn flakes cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
• Make a deep indentation in top of batter of each muffin. Fill each with level teaspoon of preserves.
• Bake at 400° F about 18 minutes or until golden brown. Serve warm with soft cream cheese.

YUMMY JAMMY MUFFINS

Steps:

• Pre-heat oven at 200 C or 400 F.
• Mix together the flour, baking powder, caster sugar, butter, milk and egg.
• Spoon mixture into muffin/cupcake cases half way.
• Then add a teaspoon of jam into the centre of muffin/cupcake cases.
• Pour rest of mixture over the jam so that it is now in the middle of the muffin/cupcake cases (sandwiched).
• Bake in centre of oven for 15 mins (I used fan assisted oven so times may vary).

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

CORN FLAKE MUFFINS

Steps:

• Stir together flour, baking powder, salt and sugar; set aside.
• Combine crushed corn flakes and milk in large mixing bowl.
• Let stand about 2 minutes or until cereal is slightly softened. (DO NOT let corn flakes soak in milk any longer than 2 minutes!).
• Add egg and oil; beat well. Stir in vanilla.
• Add flour mixture, stirring only until combined.
• Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
• Bake at 400° about 20 minutes or until lightly browned.
• Serve warm.
• NOTE: Variation: Decrease sugar to 2 tablespoons-- Add 1/2 cup shredded Monterey jack cheese with jalapeño peppers to egg mixture before adding flour mixture.