Peanut Butter Breakfast Muffins

The Magic of Peanut Butter, p. 23

1 cup oat flakes or brand flakes cereal with raisins, crushed

1 ½ cup all-purpose flour

½ cup sugar

1 Tbsp. baking powder

½ tsp. ground cinnamon

¼ tsp. salt

½ cup dried cherries or apricots

1 ¼ cups milk

¾ cup creamy peanut butter

1 egg

 1 tsp. vanilla extract

I'd recommend cutting up the cherries/apricots so they distribute well

Preheat oven to 400F. Grease 12-cup muffin pan or line with paper cup cake liners; set aside.

In medium bowl, combine cereal, flour, sugar, baking powder, cinnamon and salt. Stir in apricots; set aside.

In large bowl, with electric mixer, beat milk, creamy peanut butter, egg and vanilla until smooth. With mixer on low, add dry ingredients until just combined. Evenly spoon batter into prepared pan.

I'm sure a more professional baker would be able to do this without making a mess of them

Bake 20 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

But poof! Here they are, mess and all

My Rating: 4/5 "A lot of the time you can't taste the peanut butter in things like this, but here it's front and center and delicious. The insides of these muffins are nice and moist, although the outside of mine got a little crispy. I should have cut the dried apricots up even smaller than I did, because even quartered they took up a ton of each muffin. The Raisin Bran added a nice touch, though."