Heat oven to 190°C/Gas Mark 5.
Grease 24 miniature muffin cups.
In a medium bowl, combine flour, cereal, sugar, baking powder, cinnamon and salt; mix well.
Stir in cherries or apricots.
In a large bowl, beat together milk, peanut butter, egg and vanilla with an electric mixer until smooth.
Fold in dry ingredients just until combined.
Spoon batter evenly into the tin.
Bake 15 minutes or until a wooden toothpick inserted in centres of muffins comes out clean.
Cool in the tin for 5 minutes. Turn onto a wire rack.