Moist Buttermilk Corn Muffins with Berries

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!

Course Breakfast, Brunch, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 189kcal

Author Tiffany Bendayan

Ingredients

1 1/2 cups Cake Flour*
1 cup Kellogg's Corn Pops Cereal** ground
1 teaspoon Salt
1 tablespoon Baking Powder
2 teaspoons Baking Soda
1/2 cup Unsalted Butter softened
2 Large Eggs
3/4 cup Buttermilk
1 teaspoon Vanilla Extract
1/3 cup Granulated Sugar
1 1/2 cups Berries

US Customary - Metric

Instructions

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
Enjoy!

Notes

*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.

Nutrition