Recipe: Wheat (Breakfast Cereal) Biscuit Blueberry Muffins

Wheat biscuit and blueberry muffins platedIt would seem that people have been making Weetabix, or the generic supermarket equivalent muffins, and blogging or selling their recipes for years; one recipe I can find was taken from the recipe on the side of the packet, and added to food.com way back  in 2006.     Add some dried fruit, tweak the flour, substitute oil for butter and syrup for honey and change the spices and you have an entirely new recipe for a book with no need to mention sources of inspirations or adaptations.

So the Fuss Free take on the humble wheat biscuit muffin recipe was to adapt my museli muffins made in 2008 from my basic vegan sweet muffin recipe.   My muesli muffin recipe used a mixture of spelt and plain flours, which I also used here. I find spelt flour makes the bake more cakey; I also reduced the sugar and added some maple syrup for flavour.    Throw in some spices and a handful of frozen blueberries ( I first did this in April 2008), and I have my own version of a generic recipe idea that I am free to publish, sell and do as I see fit with.

These were greatly enjoyed on a sunny saturday morning, washed down with lots of coffee.  A fantastic start to the weekend!

Wheat biscuit and blueberry muffins

Recipe: Wheat (Breakfast Cereal) Biscuit Blueberry Muffins

Makes 6

Dry ingredients

3oz plain flour
3oz spelt flour
1 oz sugar
1 heaped tsp baking powder
½  tsp ground cinnamon
½ tsp ground ginger
½ tsp all spice
½ oz (or 2)  Wheat biscuits – crushed – I used Waitrose Essentials
Pinch salt
Finely grated zest of half a lemon
2oz blueberries (Mine were frozen)

Wet Ingredients

2oz sunflower oil
1½ oz maple syrup
6oz milk – soy or diary if you are not vegan

Method
Whisk the oil, milk and maple syrup mixture with a fork.   Mix the dry ingredients.  Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).  Dollop the mixture into your usual muffin pan, sprinkle each muffin.   Bake at GM5/190C/375F  for 20 – 25 mins until risen.

 

 

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About Helen

Helen Best-Shaw is a freelance food & writer, photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007. She also contributes articles, recipes and photos to a number of online and print food magazines. Please do contact me if you would like to discuss commissioning work.

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Comments

  1. Oh I will have to give these a try, as I have some in the cupboard and the boys have gone off them for breakfast

    • I detest them as cereal, as unless you eat them very fast they turn to mush. And who wants to eat them faast as they do not taste of anything?
      Let me know how it goes. Look forward to seeing your version blogged!

  2. These look lovely Helen – just the thing for a Sunday brekky or elevensies :-) I tried making banoffee pie with weetabix once – it was VILE. This recipe looks much nicer!!!

  3. These look delightful! Ted will only eat real Weetabix, no such luck fobbing him off with supermarket generic wholewheat biscuits. We’re into Weetabix Minis, I wonder if I should have a go at weetabix mini muffins?!

  4. These look gorgeous! My boyfriend loves weetabix so might have to make these as a nice breakfast treat! Thanks x

  5. audrey halliday says:

    Got the grandkids getting the ingredients out as I type this, we are going to make some after dinner. They look great and I can smell them already.

  6. Lovely recipe here, thanks Helen.
    I love the way it shows that one can take any source, adapt and make it entirely one’s own so simply.
    Also love the fact that is is for muffins – love them to bits!

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