Weetabix muffins

Breakfast muffin

This week for a change I decided to make these tasty and very moreish weetabix muffins which are really handy for quick breakfasts, contain lots of fibre and are really surprisingly yummy. When I saw the recipe as I was flicking through Lepard’s book “Short and Sweet” I was intrigued but concerned that they might be a bit boring-but they taste great, I could have eaten them all in one go! And Joe loves them!

The recipe is one by Dan Lepard and you can see the original on the Guardian website here or my slightly edited version is down below.

Made with Wheat biscuits
Made with Wheat biscuits



3 Wheat biscuits (75g in total)
100g raisins
100g plain flour
100g wholemeal flour
1½ tsp bicarbonate of soda
1½ tsp baking powder
1½ tsp cinnamon
100g brown sugar
1 large egg
225ml yogurt
75ml milk
50ml sunflower oil
50g golden syrup

wheat biscuit muffinsMethod

Heat the oven to 180C (fan assisted)/350F/gas mark 4. Drop nine paper muffin cups into the pockets of a muffin tray. Crumble the Weetabix into a bowl and add the raisins. Sift together the flours, soda, baking powder, cinnamon and sugar, then add to the Weetabix and toss.

Beat the egg, yogurt, milk, oil and syrup. Stir quickly and evenly through the dry ingredients, then spoon into the paper cases right to the top. Bake for 20-25 minutes, until well risen and a toothpick comes out clean. Cool on a wire rack.

breakfast muffins




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