Peanut Butter Breakfast Muffins

serving suggestion

Peanut Butter Breakfast Muffins

  • 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
  • Instruction

    1. Preheat the oven to 175°C. Grease 24 miniature muffin cases.
    2. In a medium bowl, combine the flour, cereal, sugar, baking powder, cinnamon and salt; mix well. Stir in the cherries.
    3. 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.
    4. 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.

    This recipe makes 24 muffins.