Kellogg Corn Flakes Mini Muffin Sandwiches
1. In a medium bowl combine 2 cups KELLOGG'S CORN FLAKES cereal, milk, and dates. Let stand 5 minutes.
2. Meanwhile, in another medium bowl combine flour, sugar, baking powder, and salt; set aside. Add eggs, applesauce, oil, and vanilla to cereal mixture. Beat well. Stir in flour mixture just until moistened. Spoon batter into forty 1 3/4-inch muffin cups greased or coated with cooking spray, filling each 3/4 full; sprinkle tops with finely crushed cereal.
3. Bake at 400ºF 8 to 10 minutes or until lightly browned and tops spring back when touched. Cool muffins in pans on a wire rack 5 minutes. Remove from pans; cool. Cut muffins in half; fill with assorted fillings (if desired).
- 3.5 g Total Fat
- 0.5 g Saturated Fat
- 25 mg Cholesterol
- 110 mg Sodium
- 15 g Carbohdyrates
- 2 g Protein
- 6 g Sugars
- 1 g Fiber
Directions
1. In a medium bowl combine 2 cups KELLOGG'S CORN FLAKES cereal, milk, and dates. Let stand 5 minutes.
2. Meanwhile, in another medium bowl combine flour, sugar, baking powder, and salt; set aside. Add eggs, applesauce, oil, and vanilla to cereal mixture. Beat well. Stir in flour mixture just until moistened. Spoon batter into forty 1 3/4-inch muffin cups greased or coated with cooking spray, filling each 3/4 full; sprinkle tops with finely crushed cereal.
3. Bake at 400ºF 8 to 10 minutes or until lightly browned and tops spring back when touched. Cool muffins in pans on a wire rack 5 minutes. Remove from pans; cool. Cut muffins in half; fill with assorted fillings (if desired).