Fruity Pebbles Muffins

• Vegetarian

• Refrigerated

  • 3 Eggs

• Breakfast Foods

  • 2 cups Pebbles cereal, Fruity

• Baking & Spices

  • 6 tsp Baking powder
  • 3 1/2 cups Flour
  • 1 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1 1/4 cups Milk
  • 1/3 cup Vanilla or plain greek yogurt, Nonfat

Found on crazyforcrust.com

Ingredients

• 3 eggs
• 1/3 cup Nonfat Vanilla or Plain Greek Yogurt
• 2 tablespoons oil
• 1 teaspoon vanilla
• 1 cup sugar
• 6 teaspoons baking powder
• 1 teaspoons salt
• 3 1/2 cups flour
• 1 1/4 cups milk
• 2 cups Fruity Pebbles Cereal, plus more for garnish

Directions

• Preheat oven to 350 degrees. Line muffin pans with liners and spray with cooking spray. (The lack of fat in the muffins make them stick to the liners – you need the spray.) Whisk eggs in a large bowl. Whisk in yogurt, oil, and vanilla. Whisk until no lumps remain from the yogurt. Switch to a wooden spoon or spatula, and stir in sugar, baking powder, and salt. Add half the flour and half the milk, stir carefully. Add remaining flour and milk and stir until combined. Stir in cereal. Scoop into liners. I use just shy of 1/4 cup of batter (using an ice cream scoop). It will fill up the muffin liner. These should grow up, not over the liner, so it’s okay they’re a little full. Sprinkle each muffin with a bit of cereal for garnish. Bake for about 15-17 minutes, until a toothpick comes out clean. (Check at 15 minutes. I’ve had batches of this same muffin go 15, and some go 18.) Cool slightly before eating.