1 1/2 c. flour
1/3 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
2 c. corn flakes cereal
1 c. skim milk
1 egg
1/4 c. vegetable oil
1/4 c. preserves or jam
vegetable cooking spray

Stir together flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine corn flakes and milk. Let stand 2 to 3 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into 12 (2 1/2-inch) muffin pan cups coated with cooking spray. Make a deep indentation in top of batter of each muffin. Fill each with measuring teaspoonful of preserves or jam.

Bake at 400°F about 18 minutes or until golden brown. Serve warm with soft cream cheese, if desired.

Makes 12 muffins.