2 cups crushed Weet-Bix (±4)
2½ cups nutty wheat flour; today I used whole wheat bread flour as I did not have other available.
1 tsp salt
2½ tsp bicarbonate of soda
1 cup sweetened coconut
½ tsp cinnamon
1 cup fruit and seeds:-
In this batch I used: Cranberries, yellow sultanas, pumpkin seeds, pecan nuts, slivered almonds
1½ cups demerara sugar
2 cups unsweetended Almond milk
½ cup VOO
1 tsp vanilla essence
Combine and mix the dry ingredients together.
Whisk the eggs, sugar, milk, oil and vanilla.
Add the wet to the dry ingredients and mix till well blended and no dry spots visible.
Leave overnight in the fridge
Fill greased or paper lined muffin tins ¾ full and bake at 200C/400F for 15-20 minutes or until a skewer comes out clean.
You can serve it warm with a glass of fruit juice or pack for lunchboxes.
TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month.
Source: Own creation
Prepared, tried and tested: The Recipe Hunter (Cook & Enjoy)