Makes 12
Hands-on time: 10 minutes
Hands-off time: 25 minutes
INGREDIENTS
1 ¾ cups Kellogg’s® Rice Krispies
2 ½ cups (283g) self-raising flour
⅔ cups (146g) castor sugar
3 large eggs
¾ cup vegetable oil
¾ cup plain yoghurt
¾ cup dark chocolate chips
¾ cup smooth peanut butter
METHOD
1. Preheat the oven to 170°C on fan-assist and line a 12-hole muffin tray with muffin liners.
2. In a large mixing bowl, add ¾ cup of Kellogg’s® Rice Krispies, self-raising flour, castor
sugar, eggs, oil, and yoghurt to a bowl and whisk until a smooth batter has formed. *Chef’s
Tip: Avoid over-mixing to ensure the muffins are light & fluffy!
3. Add the chocolate chips to the batter and fold until just combined. *Chef’s Tip:
Alternatively, swap the choc chips for blueberries!
4. Divide ⅓ of the batter equally between the muffin liners. Add a tablespoon of peanut
butter to each muffin and top with the remaining ⅔ batter, filling the liners generously.
5. Divide the remaining 1 cup of Kellogg’s® Rice Krispies between the muffins forming the
crumble topping.
6. Bake the muffins for 25 minutes or until cooked through and golden brown on top.
*Chef’s Tip: Insert a skewer, if it comes out clean, the muffins are ready!
7. Once baked, allow the muffins to cool completely.
8. Arrange the muffins in a dish. Serve as the perfect breakfast treat and ENJOY! *Chef’s Tip:
Any remaining crumble muffins can be packed as a lunchbox snack!
