Peanut Butter Breakfast Muffins

serving suggestion

Peanut Butter Breakfast Muffins

  • Ingredients

    11/2 cups all-purpose flour
    1 cup bran flakes cereal with raisins, broken up
    1/2 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/2 cup dried cherries or apricots, chopped
    1 1/4 cups milk
    3/4 cup SKIPPY® Creamy Peanut Butter
    1 large egg
    1 teaspoon vanilla extract

  • Instructions

    1. Heat oven to 375°F. Grease 24 miniature muffin cups.
    2. In medium bowl, combine flour, cereal, sugar, baking power, cinnamon and salt; mix well. Stir in cherries.
    3. In large bowl, beat together milk, peanut butter, egg and vanilla with electric mixer until smooth. Fold in dry ingredients just until combined. Spoon batter evenly into pan.
    4. Bake 15 minutes or until wooden pick inserted in centers of muffins comes out clean. Cool in pan 5 minutes. Turn onto wire rack.

    This recipe is recommended for 24 servings.