Ingredients
Equipment
Method
- Step 1: Prepare the oven and tray: Preheat the oven to 180°C (350°F). Line a muffin tray with paper cupcake liners.
- Step 2: Make the honey butter mixture: Add butter, honey, and sugar to a medium saucepan. Heat gently while stirring until the butter melts and the mixture becomes smooth. Avoid boiling.
- Step 3: Coat the cornflakes: Place cornflakes in a large mixing bowl. Pour the warm honey mixture over the cornflakes and gently fold until every flake is evenly coated.
- Step 4: Fill the cupcake liners: Spoon the coated cornflake mixture into the prepared cupcake liners. Fill each liner evenly without pressing too firmly.
- Step 5: Bake the honey joys: Bake for approximately 10 minutes until the tops become golden and slightly crisp.
- Step 6: Cool and serve: Remove from the oven and allow the honey joys to cool completely before serving. The coating will become crisp as they cool.
Notes
- Use fresh cornflakes for the best crunchy texture.
- Do not overheat the honey mixture because it can make the treats too hard.
- Allow honey joys to cool fully before storing so they become firm and crispy.
- Store in an airtight container at room temperature for 3–5 days.
- For variations, add chocolate drizzle, sprinkles, nuts, or dried fruit.
- For a vegan version, replace honey with maple syrup and butter with plant-based butter.
Calories: 130 kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 70mg | Potassium: 25mg | Fiber: 1g | Sugar: 11g | Vitamin A: 180IU | Vitamin C: 0mg | Calcium: 5mg | Iron: 2mg