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Who knew cereal could turn into muffins that last a month? Meet the 30-Day Weet-Bix Muffins
Let’s talk about Weet-Bix Muffins/Weetabix. Sure, it started as a breakfast classic, crunchy, wholesome, and full of goodness. But over the years, people got creative, turning this simple cereal into everything from snacks to desserts. One of the best creations? 30-Day Weet-Bix Muffins/Weetabix muffins.
These muffins are more than just a treat. They’re a mix of history, health, and pure genius. Packed with fiber, easy to customize, and ridiculously simple to make, they’re like the breakfast superhero you didn’t know you needed. Whether it’s a busy school morning, a surprise guest situation, or just your stomach growling for something tasty, these muffins have your back.
30-Day Weet-Bix Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 servings depending on size 1x
- Category: Breakfast
- Method: Easy
Description
Imagine this: your kitchen smells like a bakery, your family’s grinning over warm, fresh muffins, and you’re secretly feeling like a total rockstar. That’s what this recipe brings to the table, literally. These 30-Day Weet-Bix Muffins are the ultimate hack for busy mornings, surprise guests, or just because you deserve something delicious (and effortless).
Ingredients
- 2 cups crushed Weet-Bix
- 2 1/2 cups nutty wheat flour
- 1 tsp salt
- 2 1/2 tsp bicarbonate of soda
- 1 cup coconut
- 1 cup fruit cake mix
- 2 eggs
- 1 1/2 cups soft brown sugar
- 2 cups milk
- 1/2 cup oil
- 1 tsp vanilla essence
Instructions
- Grab a big bowl and mix all the dry ingredients together.
- In another bowl, whisk the eggs, sugar, milk, oil, and vanilla until smooth.
- Pour the wet mix into the dry mix and stir until just combined. No need to overthink it.
- Let the batter hang out in the fridge overnight—it gets better with time.
- When you’re ready to bake, preheat your oven to 200°C. Grease a muffin tin, fill each cup about three-quarters full, and bake for 15–20 minutes. You’ll know they’re done when a skewer slides out clean.
- Serve warm, maybe with a splash of juice, and watch everyone devour them in record time.
Tip:
This batter stays good in the fridge for up to a month. So whether it’s a hectic school morning or your neighbor’s popped over unannounced, you’re always ready to bake fresh muffins in minutes.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 342
- Sugar: 29.2 g
- Sodium: 466.7 mg
- Fat: 11.9 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 54.6 g
- Fiber: 1.9 g
- Protein: 5.4 g
- Cholesterol: 25.5 mg
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This sounds good & healthy! Reminds me of my mom’s wheat bran muffins. The coconut in this would be delicious. Thanks for sharing this post at our month-long Will Blog for Comments #65 linkup. We’ll be back to our regular schedule now, so #66 opens Monday morning. Hope to see you there.
Hi Jennifer, thanks for popping in, yes they are superb and so delicious and you can make them fresh as needed. We love to have a batch ready in the fridge at all times. Enjoy