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Wheat (Breakfast Cereal) Biscuit / Weetabix Blueberry Muffins
These easy Weetabix blueberry muffins are perfect for using up that neglected packet of cereal biscuits from the back of the cupboard. Ideal for a weekend brunch or afternoon snack. Vegan.
Servings: 6 muffins
Ingredients
Dry ingredients
- 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
Wet Ingredients
- 2 oz sunflower oil
- 1½ oz maple syrup
- 6 oz milk - soy or diary if you are not vegan
Instructions
- 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 6servings | Calories: 289kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 51mg | Potassium: 167mg | Fiber: 2g | Sugar: 12g | Vitamin A: 45IU | Vitamin C: 0.9mg | Calcium: 83mg | Iron: 1.6mg