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Peach and Weet-Bix Muffins
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Peach and Weet-Bix Muffins

Wattie’s Peaches and Sanitarium Weet-Bix have always been a Kiwi favourite at breakfast time. Now this iconic combination can be enjoyed at any time of the day with these delicious muffins.

Makes 12
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Peaches Sliced in Clear Fruit Juice

Grown under the sun in Hawke's Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie's.

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Method
Step 1
Preheat oven to 190°C. Drain Wattie’s Peaches Sliced in Clear Fruit Juice, reserve the juice. Chop peaches.
Step 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.
Step 3
Pour the milk and reserved fruit juice into a bowl. Add the eggs and baking soda. Whisk to mix.
Step 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.
Step 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.
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Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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