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Peanut Butter-Banana Nut Crunch Muffins

Prep Time:

10 min

Total Time:

35 min

Makes:

What You Need

1/3 cup butter, softened

1/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1/2 cup KRAFT Smooth Peanut Butter

1 egg

1-1/2 cups flour

2 tsp. MAGIC Baking Powder

1 tsp. baking soda

1 tsp. salt

1-1/2 cups banana nut whole grain cereal flakes

3/4 cup milk

Make It

PREHEAT oven to 375°F. Beat butter, sugars, peanut butter and egg until creamy. Mix flour, baking powder, baking soda and salt in large bowl. Stir in cereal. Add alternately with milk to peanut butter mixture, beating until well blended after each addition.

SPOON evenly into 12 paper-lined muffin cups, filling each cup three-quarters full.

BAKE 20 min. or until wooden toothpick inserted in centres comes out clean. Cool in pan 5 min.; remove to wire racks. Serve warm or cooled.

Kraft Kitchens Tips

Make Ahead

Prepare, bake and cool muffins as directed. Place in resealable freezer-weight plastic bag; freeze up to 2 months. To reheat, microwave frozen muffin on HIGH 30 to 45 sec. or until heated through.

K:44175v0ec:105577

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Serving Size = 1 muffin (74 g)

Nutritional Information

Calories

240

Total fat

12 g

Saturated fat

4.5 g

Cholesterol

30 mg

Sodium

470 mg

Carbohydrate

29 g

Dietary fibre

2 g

Sugars

11 g

Protein

5 g

Vitamin A

6 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

15 %DV