30 day Weet-Bix Muffins, ideal to have handy in the fridge to bake when unexpected guests arrive at your doorstep
If ever there was a breakfast superhero for busy moms, this recipe is it. Mix up a batch of this muffin batter and store it in the refrigerator and you can serve the family healthy fresh muffins each morning for breakfast, for their school lunch boxes, or even when last-minute guests pop round for a cuppa. It’s a basic recipe that everyone needs to have so kept it in a safe place. And the best part, other than the smell of freshly baked muffins wafting through the house, is that you can make them as healthy as you like; chopped nuts, dried fruit, blueberries, seeds, grated carrot, and spices – the possibilities are endless.
2 cups crushed Weet-Bix
2 ½ cups nutty wheat flour
1 tsp salt
2 ½ tsp bicarbonate of soda
1 cup coconut
1 cup fruit cake mix
1 ½ cups soft brown sugar
2 cups milk
½ cup oil
1 tsp vanilla essence
Combine the dry ingredients together well. Whisk the eggs, sugar, milk, oil, and vanilla and add the wet ingredients to the dry ingredients. Leave overnight in the fridge then fill greased muffin tins ¾ fill and bake at 200C for 15-20 minutes or until a skewer comes out clean. Serve warm with a glass of fruit juice.
TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month.
Prepared by Esme Slabs- Origin Unknown