Nags of "For the cook in me" blog is hosting the monthly event of "Weekend Breakfast Blogging #17" this Nov, which is the brainchild of Nandita of "Saffron trail". This month's theme is "Corn flakes". Orange and Corn Flakes Muffin is my entry to this event.Thanks for hosting Nags!:)
History of Corn Flakes:
"The history of corn flakes goes back to the late 19th century, when a group of Seventh-day Adventists began to develop new food to meet the standards of their strict vegan diet. Members of the group experimented with a number of different grains, including wheat, oats, rice, barley, and of course corn. In 1894, Dr. John Harvey Kellogg, the superintendent of The Battle Creek Sanitarium in Battle Creek, Michigan and an Adventist, used these recipes as part of a strict vegetarian regimen for his patients." To find out more about how Corn Flakes came into existence, read here!
I usually do not buy plain Corn Flakes because of the availability of so many other great cereals. When Nags announced Corn Flakes as an ingredient, I went and bought a box just for this event and rediscovered the great taste of plain Corn Flakes! But apart from having it with milk, I have to make something with it, right?
I did find some recipes with Corn flakes on the internet but when I saw the Orange Muffins in one my cookbooks, I was thrilled. We do have Cereal with milk and a glass of Orange juice for breakfast in the morning, I thought why not combine both in one Muffin! Here they are, golden, crunchy and with Orangy flavor, all in one Muffin!! Enjoy!:))
Orange and Corn Flakes Muffins:
1/3 cup (6 tbsp) softened Butter,
1/2 cup Sugar.
1 tsp Orange Zest or 1/2 tsp Orange essence,
1/2 cup Orange Juice,
1/4 cup Milk.
1 1/2 cups Plain Flour,(If you don't want to use Corn flakes, add 2 cups of flour and skip the Corn Flakes)
1/2 cup lightly crushed and packed cup of Corn flakes,
2 tsp Baking powder,
1/4 tsp Baking Soda,
1/2 tsp salt.
1 tbsp Corn Flakes to top the Muffins.
How to bake: Makes 12 Muffins.
Preheat the oven to 400F. Spray the 12 Muffin pan with no-stick spray or line with muffin paper cups.
Mix all the dry ingredients in a bowl and wet ingredients in another bowl. Keep them ready.
1. Beat Butter and sugar for 1 minute on high in a blender or until smooth.Scrape the sides with a spatula.
2. Add wet ingredients and beat slowly for a minute until well mixed.
3. On slow beat, add in dry ingredients, mix just until moistened. DO NOT beat too long.
4. Fill each cup 2/3rd way, stick a few Corn Flakes on top each muffins and bake for 20 mins or until golden on top.
5. Take them out and cool on the rack. Serve with butter or Jelly or on their own!!
Store in a air-tight container or Zip lock bag to prevent drying since this is a quick bread recipe after all!
Have a great breakfast!:))