These muffins are a firm favourite in our house and are often on our weekend breakfast menu. You can use a variety of fruits including raspberries, bananas, strawberries, rhubarb and blueberries. I often make the base mix and then add different fruits to each muffin case depending on what each person wants.
Fruity Weetabix Muffins
Servings 8 medium muffins
Ingredients
- 2 weetabix
- 80 g plain flour
- 80 g wholemeal flour
- 20 g sugar
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 egg
- 100 ml milk
- 35 g vegetable oil
- 1 tbsp honey or maple syrup
- fruit of choice
Instructions
- Preheat the oven to 190C (fan)
- Crush the weetabix and combine with the other dry ingredients (flour, baking powder, sugar, ginger, cinnamon and nutmeg)
- Beat the egg
- Make a well in the centre and add the wet ingredients (egg, milk, oil, honey)
- Mix the wet and dry ingredients gently together. Add a little extra milk if needed
- Add your fruit of choice and mix gently
- Spoon into individual muffin trays and bake until golden (about 15-18 minutes)
- Serve while still warm. You can drizzle some honey or maple syrup on top.
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