Berry muffins

Prep

30 min

Cook

15 min

Serves

12

Skill

Vegetarian

Berry muffins

Prep

30 min

Cook

15 min

Serves

12

Skill

Lunchbox Weet Bix Desserts Breakfast Picnics and Snacks Soy Milk Snacks and Slices Health Snacks So Good Almond and Coconut Milks

These make an extra special breakfast treat or are a perfect lunchbox favourite.

Ingredients

1 cup white flour
¼ cup wholemeal flour
1½ tsp baking powder
½ tsp cinnamon
½ cup castor sugar
6 Weet-Bix, finely crushed
1 cup raspberries, frozen
1 cup blueberries, frozen
1 egg, lightly beaten
1 cup So Good Regular soy milk
3 tbs margarine, melted

Nutrition per serving

Weight, measurement and temperature conversions

650 kJ

energy kj

4 g

protein

0.7 g

saturated fat

2 g

dietary fibre

27 g

carbohydrate

12 g

sugars

126 mg

sodium

Method

Sift flours, baking powder and cinnamon into a large bowl.
Stir through sugar, crushed Weet-Bix and berries.
Combine egg, So Good Regular and margarine.
Add liquid ingredients to dry ingredients, stirring gently until just combined.
Spoon mixture into lightly greased muffin tins.
Bake in a moderately hot oven, 190˚C, for 30 minutes.

1 cup white flour
¼ cup wholemeal flour
1½ tsp baking powder
½ tsp cinnamon
½ cup castor sugar
6 Weet-Bix, finely crushed
1 cup raspberries, frozen
1 cup blueberries, frozen
1 egg, lightly beaten
1 cup So Good Regular soy milk
3 tbs margarine, melted

Nutrition per serving

Weight, measurement and temperature conversions

650 kJ

energy kj

4 g

protein

0.7 g

saturated fat

2 g

dietary fibre

27 g

carbohydrate

12 g

sugars

126 mg

sodium