I had a whole bag of Cocoa Puffs that had gone stale, and thought it would be fun to mess around and see if I could bake something with them. So I aimed for muffins. I more or less based it on a banana muffin recipe I make all the time:
- 2 1/2 cups ground Cocoa Puffs (I used this to replace both flour and sugar)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1 egg
- 1 cup milk
- 1/2 cup vanilla yogurt (I figured this plus extra milk would make up the mass, pH, and moisture content of the bananas)
I didn't really expect it to go well, but I figured I'd probably have bad muffins, not this:
The batter was stretchy, like less-sticky bread dough. I spooned it into paper cups and baked it at 400ºF. At first they looked like they were puffing up as expected, then they looked a little imploded in the center and shiny on top, then one by one they burst and started dripping everywhere. I expected 20–25 minutes but had to pull them out at 15. The aftermath was soft but cohesive and a little rubbery, not at all hard to clean.
So, lesson learned: Cocoa Puffs are not flour. But what chemical reaction happened or didn't happen to make it go this wrong?