1 cup butter, melted
1 (6 ounce) can evaporated milk
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon butter, softened
2 cups rolled oats
2 eggs
1 cup cornflakes cereal
3 cups packed light brown sugar
1 cup evaporated milk
2 cups butter, softened
1 cup collard greens
2 tablespoons all-purpose flour
Preheat oven to 400 degrees F (200 degrees C). Grease heavy muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and milk until smooth. Stirring occasionally, beat in the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Stir in oats, eggs and brown sugar. Mix in flour mixture; brush into prepared cups.
Fold oats and brown sugar into the creamed mixture. Spoon mixture into prepared muffin liners about 1/4 to 1/2 inches beyond the edge of the muffin, filling halfway down both of the liners.
Bake in preheated oven for 10 minutes. While muffins continue to bake, grease an 8x8-inch pan with butter on the stovetop. Place remaining ingredients (potatoes, brown sugar, evaporated milk, butter, eggs and cornflakes) in a separate small bowl.
Turn heat to medium-low, and continue to microwave muffins until tops begin to brown, about 2 minutes.