As a child of the 90’s, I really don’t believe in breakfast cereals that do not have at least one, preferably all, of the following: sugar coating, marshmallows, anything that makes the milk turn neon pink.
Did you know that you can literally buy sacks of Lucky Charms marshmallows? Seriously. Faith in humanity: restored.
While I was deployed to Iraq and people asked what I wanted them to send me in care packages, I’d request photos and…cereal. Yes, cereal. No, I am not kidding. My father-in-law sent me a box of Reese’s Peanut Butter Puffs every month for the whole year.
But yeah, apparently now I like cornflakes. Which is nuts because I always hated them as a kid. Considering that my young palate only appreciated sugar and…well, sugar…plain old cornflakes had no flavor and were so…boring. Where was the colorful mosaic that I had come to expect from my breakfast? And the giant green rooster on the box gave me nightmares. I’m serious.
But is it really the same if I start baking the stuff into muffins with brown sugar and blueberries–and butter…so much butter–rather than just by itself? That’s got to mean something!
I haven’t completely sold out, right?
At least I haven’t started on Grape Nuts. Or plain Fiber One. Yet.
Tender, moist buttermilk blueberry cornflake muffins.
- 1 1/4 c GF all purpose flour (I used [Bob's Red Mill|http://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html})
- 2 t baking powder
- 1/4 c light brown sugar
- 2 T shortening
- 2 eggs
- 1 t vanilla
- 1 1/4 c buttermilk*
- 1 1/2 c cornflakes
- 1 c blueberries, dusted with a little flour
- Combine the flour and baking powder, set aside.
- Add the buttermilk to the cornflakes. Let stand about 2 minutes (not longer!).
- Cream the shortening into the brown sugar. Beat in the eggs and vanilla.
- Add the buttermilk/cereal mixture and stir to combine.
- Add the dry ingredients to the wet and stir until just blended.
- Stir in the blueberries.
- Spoon into prepared muffin tins.
- Bake at 350 for 25 minutes, or until a toothpick comes out clean.
*For dairy-free, sub 1 c and 3 T dairy free milk mixed with 1 T vinegar