This recipe courtesy of Kellogg’s Healthy BeginningsÂ
Servings: 8
Ingredients
- 2 Cups corn flakes cereal crushed
- 1 Package Corn muffin mix 7.5 to 8.5 ounces
- 1 Snack-size cup Pineapple tidbits 4 ounces in 100% juice, undrained
- 1/3 Cup Plain whole milk yogurt
- 1 Large egg
Instructions
- Heat oven to 400 degrees . Line eight 2-1/2-inch muffin pan cups with paper bake cups or generously spray cups with cooking spray.
- In medium bowl, crush cereal until the size of peas. Remove 1/4 cup and set aside for topping.
- Add muffin mix, pineapple with juice, yogurt, and egg to bowl. Stir until just blended. Spoon batter into prepared muffin cups, dividing evenly. Sprinkle tops evenly with reserved crushed cereal.
- Bake in 400 degree oven for 15 to 16 minutes or until tops are light golden and wooden pick inserted in center of one or two muffins comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to wire rack.
Notes
If pineapple is not available in snacksize cup, substitute 1/3 cup canned pineapple tidbits plus 3 Tbsp juice.