any kind, savoury or sweet.please share your recipies.Cheers!
carlosjackal,
Oct 29, 7:40pm
This is a recipe that I adapted many years ago and renamed it Fruity Weet-Bix Muffins. The original recipe (Bran Muffins) is from the book: Muffin Magic by Dianna Linfoot.
FRUITYWEET BIXMUFFINS
Wet Mix:
¼ cup butter – melted ¼ cup golden syrup ¼ cup raw sugar 2 eggs 1 small pottle of Apricot yoghurt – with milk added to make 1 cup 1 cup grated apple A handful of sliced almonds A handful of chopped Apricots
Dry Mix:
1 ½ cups flakey bran
1 ¼ cup self-raising flour
1 – 1 ½Weet-Bix crumbled
2teaspoons cinnamon
1 ½ teaspoons mixed spice
½ teaspoon ground cloves
Preheat the oven to 150’C and grease the muffin pans. Melt together the golden syrup and butter. Beat in the eggs, sugar, yoghurt and milk. Add the grated apple, sliced almonds and chopped apricots and mix to combine. Combine the dry ingredients and add fold into the wet mix. Place heaped spoonfuls in the muffins pans and bake at 150’C for 20-25 minutes
carlosjackal,
Oct 29, 7:40pm
This is a recipe that I adapted many years ago and renamed it Fruity Weet-Bix Muffins. The original recipe (Bran Muffins) is from the book: Muffin Magic by Dianna Linfoot.
FRUITYWEET-BIXMUFFINS
Wet Mix:
¼ cup butter – melted ¼ cup golden syrup ¼ cup raw sugar 2 eggs 1 small pottle of Apricot yoghurt – with milk added to make 1 cup 1 cup grated apple A handful of sliced almonds A handful of chopped Apricots
Dry Mix:
1 ½ cups flakey bran
1 ¼ cup self-raising flour
1 – 1 ½Weet-Bix crumbled
2teaspoons cinnamon
1 ½ teaspoons mixed spice
½ teaspoon ground cloves
Preheat the oven to 150’C and grease the muffin pans. Melt together the golden syrup and butter. Beat in the eggs, sugar, yoghurt and milk. Add the grated apple, sliced almonds and chopped apricots and mix to combine. Combine the dry ingredients and add fold into the wet mix. Place heaped spoonfuls in the muffins pans and bake at 150’C for 20-25 minutes
*** I usually try to save the Weet-Bix crumbs that collect in the bottom of the plastic bag (inside the weet-bix box) specifically for using in this recipe ***
carlosjackal,
Oct 29, 7:40pm
This is a recipe that I adapted many years ago and renamed it Fruity Weet-Bix Muffins. The original recipe (Bran Muffins) is from the book: Muffin Magic by Dianna Linfoot.
FRUITYWEET-BIXMUFFINS
Wet Mix:
¼ cup butter – melted ¼ cup golden syrup ¼ cup raw sugar 2 eggs 1 small pottle of Apricot yoghurt – with milk added to make 1 cup 1 cup grated apple A handful of sliced almonds A handful of chopped Apricots
Dry Mix:
1 ½ cups flakey bran
1 ¼ cup self-raising flour
1 – 1 ½Weet-Bix crumbled
2teaspoons cinnamon
1 ½ teaspoons mixed spice
½ teaspoon ground cloves
Preheat the oven to 150’C and grease the muffin pans. Melt together the golden syrup and butter. Beat in the eggs, sugar, yoghurt and milk. Add the grated apple, sliced almonds and chopped apricots and mix to combine. Combine the dry ingredients (except the Weet-Bix crumbs/flakes) and fold into the wet mix. NOW gently fold through the Weet-Bix crumbs/flakes. Place heaped spoonfuls in the muffins pans and bake at 150’C for 20-25 minutes
The Weet-Bix and the almonds give these muffins a very satisfying crunch!
*** I usually try to save the Weet-Bix crumbs that collect in the bottom of the plastic bag (inside the weet-bix box) specifically for using in this recipe - otherwise I just crumble a couple of Weet-Bix ***
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