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
104
10 Minutes
15 Minutes
30 Minutes
Ingredients
- 1 1/2 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
Directions
- Heat oven to 375°F.
- Grease 24 miniature or 12 regular size muffin cups, or line with paper liners.
- In medium bowl, combine flour, cereal, sugar, baking power, cinnamon and salt; mix well.
- Stir in cherries.
- 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 muffin cups.
- Bake 15 to 20 minutes or until wooden pick inserted in centers of muffins comes out clean. Cool in pan 5 minutes. Turn onto wire rack.