These Moist Buttermilk Corn Muffins are made with Kellogg's Corn Pops cereal to give it a distinct taste and sweetness. Perfect for breakfast & Snack time!
Preheat oven to 400 degrees Fahrenheit
Line a muffin tin with paper liners
In a bowl place the ground Corn Pops, flour, salt, baking powder, and baking soda. Mix with a fork or whisk until combined
In another bowl, whisk the butter and sugar until creamy. About 2-3 minutes. Clean the sides of the bowl with a spatula
Add the eggs, one at a time beating well after each addition. Add the vanilla
Pour the flour mixture and buttermilk. Mix just until combined. DO NOT OVERMIX
Finally, fold in the berries with a spatula
Scoop the batter into each muffin liner filling them to the top
Bake for 20-25 minutes or until the tops have browned
Remove from oven and cool on a rack
*You can substitute cake flour with all purpose flour
**Place cereal in a large zip top bag and roll will a rolling pin until ground. You can also use the food processor.