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Heat oven to 400F
Grease 12 large muffin cups or line with papers
1 cup coarsely crushed corn flakes
1/4 cup milk
1 cup mashed extra-ripe bananas (2 to 3)
1 egg
1/4 cup soft butter or shortening
1 cup sifted all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 cup sugar
1/4 coarsely crushed corn flakes
Makes 12 large muffins
Combine 1 cup corn flakes, milk and bananas in mixing bowl.
Add egg and butter and beat to blend well.
Sift flour, baking powder, salt, nutmeg and sugar together into banana mixture and stir just to blend (mixture should be lumpy).
Spoon batter into prepared muffin cups, filling them about 2/3 full.
Sprinkle top of each muffin with a little of the 1/4 cup corn flakes.
Bake about 20 minutes or until nicely browned and tops spring back when touched lightly.
Serve warm or cold.
Grease 12 large muffin cups or line with papers
1 cup coarsely crushed corn flakes
1/4 cup milk
1 cup mashed extra-ripe bananas (2 to 3)
1 egg
1/4 cup soft butter or shortening
1 cup sifted all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 cup sugar
1/4 coarsely crushed corn flakes
Makes 12 large muffins
Combine 1 cup corn flakes, milk and bananas in mixing bowl.
Add egg and butter and beat to blend well.
Sift flour, baking powder, salt, nutmeg and sugar together into banana mixture and stir just to blend (mixture should be lumpy).
Spoon batter into prepared muffin cups, filling them about 2/3 full.
Sprinkle top of each muffin with a little of the 1/4 cup corn flakes.
Bake about 20 minutes or until nicely browned and tops spring back when touched lightly.
Serve warm or cold.
