Peanut butter breakfast muffins recipe from Skippy
Make your morning a muffin special with these peanut butter breakfast muffins.
Peanut Butter Breakfast Muffins
Servings 24
Calories 104 kcal
Ingredients
- 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
Instructions
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Heat oven to 190°C/Gas Mark 5.
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Grease 24 miniature muffin cups.
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In a medium bowl, combine flour, cereal, sugar, baking powder, cinnamon and salt; mix well.
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Stir in cherries or apricots.
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In a large bowl, beat together milk, peanut butter, egg and vanilla with an electric mixer until smooth.
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Fold in dry ingredients just until combined.
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Spoon batter evenly into the tin.
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Bake 15 minutes or until a wooden toothpick inserted in centres of muffins comes out clean.
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Cool in the tin for 5 minutes. Turn onto a wire rack.
Nutrition Facts
Peanut Butter Breakfast Muffins
Amount Per Serving
Calories 104
* Percent Daily Values are based on a 2000 calorie diet.
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