Description
A classic recipe reinvented for lasting enjoyment, Glazed Fruit Cake Mix 30-Day Muffins
Ingredients
Units
Scale
- 2 cups crushed Weet-Bix (Weetabix)
- 2 1/2 cups Whole Wheat bread flour
- 1 tsp salt
- 3 tsp bicarbonate of soda
- 1/2 cup coconut
- 1/2 cup glazed fruit cake mix
- 1/2 cup glazed mixed peel
- 1/2 cup yellow dried sultanas
- 2 medium eggs
- 1 1/2 cups Demerara brown sugar
- 2 cups milk
- 1/2 cup oil
- 1 tsp vanilla essence
Instructions
- In a big bowl, combine Weet-Bix, bread flour, salt, bicarbonate of soda, and coconut. Stir them together well.
- In another bowl, whisk together the eggs, sugar, milk, oil, and vanilla.
- Then, pour this mixture into the bowl with the dry ingredients and mix.
- If you’re baking all the muffins at once, let the batter sit for about 15 minutes to thicken.
- Use cupcake liners in your muffin pan for easy cleanup. If not using liners, grease the muffin pan with a cake release spray or oil.
- Spoon the batter into the liners, filling them about ¾ full. Bake at 200°C (400°F) for ±25 minutes, depending on your oven
- Check if they’re done by inserting a skewer, it should come out clean.
- If the muffins are still a bit wet in the center, turn off the oven and leave them inside for 5 more minutes. The heat will finish cooking them.
- TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month
Notes
Created, Prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 302
- Sugar: 26.2 g
- Sodium: 472.2 mg
- Fat: 9.6 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 50.7 g
- Fiber: 2.2 g
- Protein: 5.2 g
- Cholesterol: 22.5 mg
