Peanut Butter Breakfast Muffins

1-1/2 cups all-purpose flour
1 cup oat flakes or bran flakes cereal with raisins, crushed
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup dried cherries or apricots, chopped
1-1/4 cups milk
3/4 cup Peanut Butter
1 egg
1 tsp. vanilla extract

  1. Preheat oven to 400F. Grease 12-cup muffin pan or line with paper cup cake liners; set aside.
  2. In medium bowl, combine flour, cereal, sugar, baking power, cinnamon and salt. Stir in cherries; set aside.
  3. In large bowl, with electric mixer, beat milk, peanut butter, egg and vanilla until smooth. With mixer on low, beat in dry ingredients just until combined. Evenly spoon batter into prepared pan.
  4. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

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