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

Peach and Weet-Bix Muffins

13 Review(s)
Cook Minutes 35 Min
Prep : 15 minutes Cook: 20 minutes
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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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12 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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How do I make it ?
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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.
Kraft Kitchen Tips!
Grease muffin tins with a light spray of vegetable oil rather than butter.
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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