SKIPPY® Peanut Butter Breakfast Muffins
Not all muffins are created equal. Some are special enough to have SKIPPY® peanut butter in them. SKIPPY® Peanut Butter Breakfast Muffins are filled with cereal and dried fruit, so whip up a batch and make muffin magic.
Not all muffins are created equal. Some are special enough to have SKIPPY® peanut butter in them. SKIPPY® Peanut Butter Breakfast Muffins are filled with cereal and dried fruit, so whip up a batch and make muffin magic.
24 muffins
10 Minutes
15 Minutes
30 Minutes
Ingredients
- 190g plain flour
- 55g bran flakes cereal with raisins, broken up
- 95g sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 95g dried cherries or apricots, chopped
- 300 ml milk
- 135g SKIPPY® Smooth Peanut Butter
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 175°C. Grease 24 miniature muffin cases.
- In a medium bowl, combine the flour, cereal, sugar, baking powder, cinnamon and salt; mix well. Stir in the cherries.
- In a large bowl, beat together the milk, peanut butter, egg and vanilla with an electric mixer until smooth. Fold in the dry ingredients just until combined. Spoon the batter evenly into the tin.
- Bake for 15 minutes or until a skewer inserted into the centres of the muffins comes out clean. Cool in the tin for 5 minutes. Turn onto a wire rack.