Make your morning a yummy muffin special with these peanut butter muffins!
Peanut Butter Muffins
Peanut butter muffins recipe from Skippy
Brought to you by SKIPPY® Peanut Butter
- 200 g gluten-free flour
- 60 g bran flakes cereal with raisins, broken up
- 100 g sugar
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 85 g dried cherries or apricots, chopped
- 300 ml milk
- 200 g SKIPPY Smooth Peanut Butter
- 1 large egg
- 1 tsp vanilla extract
Heat oven to 190°C/Gas Mark 5. Grease 24 miniature muffin cups.
In a medium bowl, combine flour, cereal, sugar, baking powder, cinnamon and salt; mix well. Stir in cherries or apricots.
In a large bowl, beat together milk, peanut butter, egg and vanilla with an electric mixer until smooth.
Fold in dry ingredients just until combined. Spoon batter evenly into the tin.
Bake 15 minutes or until a wooden toothpick inserted in centres of muffins comes out clean. Cool in the tin for 5 minutes. Turn onto a wire rack.