SKIPPY® Peanut Butter Breakfast Muffins are a delightful way to start your day with a burst of flavor and nutrition. The rich, creamy taste of SKIPPY® Peanut Butter pairs perfectly with bran flakes cereal and dried fruit, creating a muffin that’s both hearty and delicious. Whether you’re enjoying them fresh out of the oven or as a quick grab-and-go breakfast, these muffins are sure to make your mornings magical.
Ingredients
24 servings
| 1½ | cups all-purpose flour |
| 1 | cup bran flakes cereal with raisins, broken up |
| ½ | cup sugar |
| 1 | tablespoon baking powder |
| ½ | teaspoon ground cinnamon |
| ¼ | teaspoon salt |
| ½ | cup dried cherries or apricots, chopped |
| 1¼ | cups milk |
| ¾ | 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.
