Peach and Weet-Bix Muffins

Peach and Weet-Bix Muffins
Makes 12 Prep Time 15 minutes Cook Time 20 minutes


  • 410 g can Wattie’s Peaches Sliced in Clear Fruit juice
  • 8 Sanitarium Weet-Bix biscuits, crushed
  • 1 cup wholemeal flour
  • 1 cup flour
  • ½ cup brown sugar
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • ¾ cup lite milk
  • 2 eggs
  • 1 tsp baking soda
  • 50 g butter, melted


  1. Preheat oven to 190°C. Drain Wattie’s Peaches Sliced in Clear Fruit Juice, reserve the juice. Chop peaches.
  2. Place the crushed Sanitarium Weet-Bix, biscuits, wholemeal flour, flour, brown sugar, baking powder and cinnamon into a mixing bowl. Stir ingredients together and add the chopped peaches.
  3. Pour the milk and reserved fruit juice into a bowl. Add the eggs and baking soda. Whisk to mix.
  4. Pour the egg mix into the dry ingredients. Add the melted butter. Mix together, being careful not to over-mix or the muffins will be tough.
  5. Spoon the mixture into greased muffin tins. Bake for 18-20 minutes, until muffins are golden and spring back at a touch. Allow to cool for 5 minutes before turning onto a cooling rack.


Grease muffin tins with a light spray of vegetable oil rather than butter.