Ingredients

 

4 cups of Corn Flakes

90g butter

2 tablespoons honey

2 egg whites

 

 

Method

 

Preheat oven to 150oC.

Place 10-12 cup cake papers in a muffin tin.

Measure out 4 cups of corn flakes and place them in a large mixing bowl.

Place the butter and honey in a saucepan on the stove. Melt butter and honey together over low heat. 

Remove butter and honey mixture from the saucepan and place in a separate bowl to cool for 5 minutes.

Whisk the egg whites until light and fluffy.

When the butter and honey mixture has cooled slightly, pour over the corn flakes and mix until the corn flakes are well coated.

Add the fluffy eggs whites to the bowl of corn flakes, honey and butter. Gently stir in the fluffy egg whites until evenly mixed through.

Place the mixture into the cupcake papers.

Bake in the oven for 10-12 minutes until crispy and golden brown.

 

Optional:

The baked egg white can be visible on the top, this can be disguised by lightly dusting with 1/4 teaspoon of icing sugar.

Consider mixing in some pumpkin or sunflower seeds, or flaked almonds, for extra nutrition!