Name: Peach and Weet-Bix Muffins
Prep time: 15 min
Cook time: 20 min
Yield: Makes 12
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; 50g margarine, melted

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.

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Makes 12

Prep Time 15 minutes

Cook Time 20 minutes

Easy

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

50g margarine, melted

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.

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 margarine. 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.