Less than 5 minutes on Google hooked me up with recipes for Corn Flake muffins, Lucky Charms treats (cousins to Rice Crispy treats), and Froot Loop muffins. "Froot Loop muffins," I thought. "That could be interesting." They turned out to be only somewhat sweet--not nearly as sweet as I expected them to be, being made of breakfast cereal--since most of the sweetening came from the apple juice I used to soften the 'Loops.
I made three variants:
Regular muffin size
Mini muffin size
Regular muffin size w/ cherry pie filling
The last variant turned out to be rather...messy; however, my kids loved them. I brought a bag of the two non-messy variants in to work and they were well-received.
Froot Loop Muffins
Adapted from http://www.mrbreakfast.com/superdisplay.asp?recipeid=2204
Prepare 12 muffin cups with cooking spray or muffin papers. Preheat oven to 400 degrees F.
2 1/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
3 cup Froot Loops cereal
1 1/2 cup apple juice
1 large egg
3 tablespoons vegetable oil
1/4 cup Froot Loops cereal, crushed coarsely
In a large bowl, combine flour, sugar, baking powder and salt.
In a separate medium bowl, mix the cereal and juice and mixing occasionally until the cereal softens (at least 3 minutes). Add egg whites and the oil and mix until well combined.
Add the cereal mixture to the flour mixture and fold together until combined--don't overmix or you'll have tough muffins.
Dollop batter into prepared muffin cups so they are about 2/3 to 3/4 full. (If desired, you could add 1 tablespoon of batter to the cup, followed by 2-3 tablespoons of fruit pie filling, and fill the rest of the cup 2/3 to 3/4 full with batter.)
Bake 15 to 20 minutes until a toothpick inserted in the center of a muffin comes out clean. If batter sticks to the toothpick, give it another few minutes.