*I wrote up this recipe before I went gluten free
The year is 1999, the trend, apparently, is Weetabix.
A while ago I was hunting for a savoury muffin recipe that didn’t taste like dust, nor require multiple fancy ingredients. At the same time my mum was clearing out the kitchen shelves and came across a 1999 Weetabix calendar; each month featuring a Weetabix recipe of varying success. Cereal crusted ‘Cod Goujon Dippers’… sure why not, cheese & cereal topped ‘Easy Peasy Pasta Bake’… um i’ll pass on that one thanks.
The ‘Munch for Brunch Honey Muffins’ are without a doubt the best recipe in the calendar, hence my need to share them with you. I have adapted them to be dairy and refined sugar free. Plus I added a carrot, because why not? It’s extra veg to secretly feed your child/other half/friend/self (delete as appropriate).
(Makes 6 muffins)
100g plain/wholemeal/all purpose flour
1 tsp bicarbonate of soda
Pinch of salt
1 tsp mixed spice
100g dairy free yogurt
70-100ml dairy free milk (I used almond)
2 tbsp coconut oil (melted) plus extra for greasing muffin cases
1 egg (or flax egg)
4 tbsp honey/sweetener of your choice
1 carrot (grated)
*Variations to try: extra/alternative spices, cacao nibs/chocolate chips, cacao/cocoa powder
Preheat your oven to 200°c (390°f) and grease 6 muffin cases.
In a large bowl sift flour and bicarbonate of soda. Add the salt, mixed spice and crushed Weetabix.
Add the yogurt, milk, egg, coconut oil and honey.
Beat together. Now add any extras: grated carrot/chocolate chips/berries.
Mix until well combined, and spoon into your prepared muffin cases.
Bake for 20 – 25 minutes until the muffins have risen and turned a shade of golden brown.
Allow to cool and enjoy for breakfast/ with a cuppa/ when the mid afternoon peakishness strikes.
Hope you like them x