Description
These muffins are a lifesaver for busy mornings. Mix once, bake when needed, easy, tasty, and ready in minutes.
Ingredients
Units
Scale
- 2 cups crushed Weet-Bix
- 2 1/2 cups whole-wheat flour
- 1 tsp salt
- 2 1/2 tsp baking soda
- 1 cup shredded coconut
- 1 cup dried fruit mix (or any fruit/nuts you like)
- 2 eggs
- 1 1/2 cups soft brown sugar
- 2 cups milk
- 1/2 cup oil
- 1 tsp vanilla essence
Instructions
- Toss everything into one big bowl, start from the top of the list, and work your way down.
- Mix it all together until well combined.
- Pour the batter into a sealed container and keep it in the fridge. It stays fresh for up to 30 days!
- When you’re ready to bake, fill greased muffin cups about ¾ full.
- Bake at 200°C (400°F) for 15–20 minutes, or until a skewer comes out clean.
Eat them warm out of the oven or freeze and reheat for a quick grab-and-go breakfast with coffee. These are soft, slightly sweet, and full of fiber, perfect for any day of the week.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
