Preheat the oven to 300ºF. Lightly grease a muffin tin with olive oil or nonstick cooking spray.

In a small bowl, stir together the ingredients for the glaze. Set aside.

In a large (12-inch) skillet, heat the olive oil over medium heat. Add the onions, garlic, and salt. Sauté until translucent and beginning to brown, about 15 minutes. Allow to cool.

While the onions are cooling: In a medium mixing bowl, whisk together the eggs, ricotta cheese, tofu, rice, nutritional yeast, cornstarch, Italian seasoning, and oregano.

Add the cooled onions and garlic to the mixing bowl and stir to combine. Fold in the corn flakes, stirring gently to combine without breaking up the cereal too much.

Scoop the neatloaf mixture into the muffin pan, filling each muffin cup 3/4 of the way full. Tap the filled pan on the countertop a few times to knock any air bubbles out of the mixture, then spoon the glaze over the muffins.

Bake for 30 minutes, then remove from the oven and let cool in the muffin tin for five minutes. Transfer to a serving plate and serve warm.