Cherry-Pear Muffins

Topped with a sweet, cinnamon-powdered sugar glaze, these indulgent, moist muffins are punctuated with tart cherries.

Recipe from Kellogg's
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  • 1 1/2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 15 1/4 ounce sliced pears
  • 4 cups Kellogg's Corn Flakes®
  • 3 egg whites
  • 2 tablespoons vegetable oil
  • 1/2 cup dried tart cherries
  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 5 teaspoons pear liquid or water
In large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, salt and the 1 teaspoon cinnamon. Set aside.
Drain pears, reserving liquid. Place pears, Kellogg's Corn Flakes® cereal, egg whites, oil, and 3/4 cup of the pear liquid in food processor bowl. Using metal blade, process mixture about 30 seconds or until smooth. Add pear mixture and cherries to flour mixture, stirring only until combined. Portion evenly into twelve 2--1/2-inch muffin-pan cups coated with cooking spray.
Bake at 400 degrees F about 20 minutes or until golden brown. Remove from pan and drizzle with mixture of powdered sugar, 5 teaspoons of pear liquid or water and the remaining 1/2 teaspoon cinnamon. Serve warm or cold.
12 muffins
Dried cranberries, blueberries or raisins may be substituted for dried cherries.

nutrition information

Per Serving: cal. (kcal) 240, Fat, total (g) 3, carb. (g) 51, fiber (g) 2, pro. (g) 4, vit. A (IU) 389, vit. C (mg) 6, sodium (mg) 280, calcium (mg) 20, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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