1 1/4 c. regular flour
3 tsp. baking powder
1 tsp. salt
1/3 c. sugar
2 c. corn flakes
1 c. milk
1 egg
1/3 c. shortening
1/4 c. preserves or jam

Stir together flour, baking powder, salt, sugar. Set aside. Measure corn flakes in large bowl. Stir in milk. Let stand 2-3 minutes. Add egg and shortening; beat well. Add flour mixture. Stir only until combined.

Portion batter evenly in 12 greased 2 1/2-inch muffin pan cups. Make deep indention in top of batter. For each muffin, fill each with teaspoon of preserves/jam. Bake at 400 degrees for 25 minutes or until golden brown.