1 egg, beaten
1/2 cup 2% milk
1 1/2 cups H-E-B Baker's® Self Rising Flour
1/4 cup extra virgin olive oil
1/2 cup brown sugar
1 cup blueberries
2 cups frosted corn flakes
Heat oven to 375°F. Line a muffin pan with 6 paper baking cups.
Combine egg, milk, flour, olive oil, and sugar in a large bowl and stir until smooth. Stir in blueberries and Frosted Flakes. Spoon batter into prepared muffin pan, filling cups to the top.
Bake muffins for 25 minutes or until golden brown. Cool slightly before removing from muffin pan. Store leftover muffins in a sealed container and refrigerate or freeze.
Serving size: 1, Serving size: 88g, Calories: 230, Total Fat: 8g, Cholesterol: 25mg, Sodium: 350mg, Carbohydrates: 37g, Sugar: 15g, Protein: 4g
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