Fruity Pebbles Muffins - Gluten Free

1

Dump margarine and granulated sugar into a large mixing bowl. Use an electric hand mixer to cream them together on medium speed.

2

Add some eggs, vanilla extract and yogurt. Beat again on medium speed to combine.

3

Measure in Bob's Red Mill 1 to 1 Gluten Free Baking Flour and salt. Stir to combine.

4

Stir in 1 2/3 cups of Fruity Pebbles cereal, blueberries and raspberries.

5

Grease a muffin pan.

6

Scoop the batter into the prepared muffin pan. Fill almost to the top.

7

Press more cereal into the top of each muffin.

8

Bake in a preheated 350F oven for about 25 minutes or until a toothpick inserted in center comes out clean.

9

Allow the muffins to cool in the pan for about 10 minutes.

10

After 10 minutes flip on their sides or transfer to rack.

11

Serve for breakfast or a snack.

12

They are loaded with flavour but you could add your favourite spread.

13

Enjoy!