LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
12
45 MINS
15 MINS
30 MINS
INGREDIENTS
3 medium-sized bananas
4 biscuits WEET-BIX Wholegrain Wheat Biscuits Strawberry Flavoured
1½ cups warm milk
2 large eggs
⅓ cup (76g) melted butter
1½ cups self-raising flour, plus extra for the strawberries
1 tsp baking powder
¾ cup fresh strawberries, diced
Serving Suggestion:
Icing sugar
METHOD
1. Preheat the oven to 180°C and line a 12-hole muffin tin with muffin liners.
2. In a large bowl, mash the bananas until smooth. Crumble the WEET-BIX Wholegrain Wheat Biscuits Strawberry Flavoured Biscuits into the bowl. Add the warm milk, eggs, and butter and whisk until well combined. *Chef’s Tip: Alternatively, substitute with chocolate or banana flavoured WEET-BIX.
3. Fold in the baking powder and self-raising flour and until the batter is smooth.
4. In a separate bowl, add the diced strawberries and one tablespoon of self-raising flour and stir until well coated. Add the strawberries to the batter and fold until evenly distributed. If using chocolate or banana flavoured WEET-BIX, substitute strawberries with chocolate chips. *Chef’s Tip: Coating the strawberries in flour before adding to the batter ensures it does not sink to the bottom of the muffins while baking.
5. Divide the batter between the prepared muffins liners and bake for 25-30 minutes until the golden brown and baked through.
6. Allow the muffins to cool, dust with icing sugar and store in the fridge to grab and go in the week and ENJOY!
Strawberry Breakfast Muffins
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LEVEL:
EASY
SERVES:
12
TOTAL TIME:
45 MINS
PREP TIME:
15 MINS
COOK TIME:
30 MINS
Strawberry Breakfast Muffins
INGREDIENTS
3 medium-sized bananas
4 biscuits WEET-BIX Wholegrain Wheat Biscuits Strawberry Flavoured
1½ cups warm milk
2 large eggs
⅓ cup (76g) melted butter
1½ cups self-raising flour, plus extra for the strawberries
1 tsp baking powder
¾ cup fresh strawberries, diced
Serving Suggestion:
Icing sugar
METHOD
1. Preheat the oven to 180°C and line a 12-hole muffin tin with muffin liners.
2. In a large bowl, mash the bananas until smooth. Crumble the WEET-BIX Wholegrain Wheat Biscuits Strawberry Flavoured Biscuits into the bowl. Add the warm milk, eggs, and butter and whisk until well combined. *Chef’s Tip: Alternatively, substitute with chocolate or banana flavoured WEET-BIX.
3. Fold in the baking powder and self-raising flour and until the batter is smooth.
4. In a separate bowl, add the diced strawberries and one tablespoon of self-raising flour and stir until well coated. Add the strawberries to the batter and fold until evenly distributed. If using chocolate or banana flavoured WEET-BIX, substitute strawberries with chocolate chips. *Chef’s Tip: Coating the strawberries in flour before adding to the batter ensures it does not sink to the bottom of the muffins while baking.
5. Divide the batter between the prepared muffins liners and bake for 25-30 minutes until the golden brown and baked through.
6. Allow the muffins to cool, dust with icing sugar and store in the fridge to grab and go in the week and ENJOY!