Prep Time: 25 minutes
Total Time: 50 minutes
1-1/4 cups all-purpose flour
1-1/4 cups Kellogg’s Corn Flakes®
crushed (1 ounce)
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup sugar
1 cup buttermilk
Kellogg’s Corn Flakes® crushed (optional)
1 Recipe Honey Buttercream (see below)
1. Preheat oven to 350°F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a small bowl combine the flour, 1/2 cup crushed cereal, cornmeal, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
2. In a mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, beating until combined. Beat in eggs, one at a time, just until combined. Alternately add flour mixture and buttermilk, beating on low speed after each addition until just combined.
3. Fill muffin cups two-thirds full with batter. Bake 22 to 25 minutes, or until a toothpick inserted into center comes out clean. Cool in cups on a wire rack for 5 minutes. Remove from cups; cool completely on wire rack. Spread with Honey Buttercream and sprinkle with additional crushed KELLOGG’S CORN FLAKES cereal, if desired.
With an electric mixer, beat 1/4 cup softened butter, 2 tablespoons honey, and 2 ounces cream cheese in a large bowl until smooth. Gradually add in 3 cups powdered sugar, beating until mixture is smooth and creamy. If necessary, add milk, 1 teaspoon at a time, until mixture is spreading consistency.
Makes about 1-3/4 cups