It 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 (Breakfast Cereal) Biscuit Blueberry Muffins
- 3 oz plain flour
- 3 oz spelt flour
- 1 oz sugar
- 1 heaped tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp all spice
- 1 ½ oz or 2 Wheat biscuits - crushed - I used Waitrose Essentials
- Pinch salt
- Finely grated zest of half a lemon
- 2 oz blueberries Mine were frozen
- 2 oz sunflower oil
- 1½ oz maple syrup
- 6 oz milk - soy or diary if you are not vegan
Whisk the oil, milk and maple syrup mixture with a fork and set aside. Mix the dry ingredients then 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.