Peach and Weet Bix Muffins

Wattie’s Peaches and Sanitarium Weet-Bix have always been a Kiwi favourite at breakfast time. Now this iconic combination can be enjoyed at any time of the day with these delicious muffins.

Preparation Time:
Cooking Time:

Ingredients

  • 410 g can Wattie’s Peaches Sliced in Clear Fruit juice
  • 8 Sanitarium Weet-Bix biscuits, crushed
  • 1 cup wholemeal flour
  • 1 cup flour
  • 1/2 cup brown sugar
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 cup lite milk
  • 2 eggs
  • 1 tsp baking soda
  • 50 g butter, melted
Peach and Weet Bix Muffins https://www.forbaby.co.nz/var/forbaby/storage/images/pregnancy/recipes-for-you/peach-and-weet-bix-muffins/10560-3-eng-US/Peach-and-Weet-Bix-Muffins.jpg

Method

1. Preheat oven to 190°C. Drain Wattie’s Peaches Sliced in Clear Fruit Juice, reserve the juice. Chop peaches.

2. Place the crushed Sanitarium Weet-Bix, biscuits, wholemeal flour, flour, brown sugar, baking powder and cinnamon into a mixing bowl. Stir ingredients together and add the chopped peaches.

3. Pour the milk and reserved fruit juice into a bowl. Add the eggs and baking soda. Whisk to mix.

4. Pour the egg mix into the dry ingredients. Add the melted butter. Mix together, being careful not to over-mix or the muffins will be tough.

5. Spoon the mixture into greased muffin tins. Bake for 18-20 minutes, until muffins are golden and spring back at a touch. Allow to cool for 5 minutes before turning onto a cooling rack.

Tip!

Grease muffin tins with a light spray of vegetable oil rather than butter.

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