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
Units
Scale
- 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
