The Weet-Bix muffins are the perfect after school snack.


  • 1 cup self-raising flour white flour

  • 1/4 cup self-raising wholemeal flour

  • 1/2 teaspoon cinnamon

  • 1/2 cup sugar

  • 6 Sanitarium Weet-Bix, finely crushed

  • 1 1/2 cups frozen raspberries

  • 1 egg, lightly beaten

  • 1 cup Sanitarium So Good soy drink

  • 3 tablespoons margarine, melted


  • 1.

    Sift flours and cinnamon into a large bowl.

  • 2.

    Stir through sugar, crushed Weet-Bix and raspberries.

  • 3.

    Combine egg, So Good and margarine.

  • 4.

    Add liquid ingredients to dry ingredients, stirring gently with a fork until just combined.

  • 5.

    Spoon mixture into lightly greased muffin tins.

  • 6.

    Bake in a moderately hot oven, 190oC, for 30 minutes.

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Per Serve: 760 kJ; Protein 5 g; Fat 6 g; Carbohydrate 29 g; Sodium 157 mg; Calcium 116 mg; Iron 1 mg; Fibre 3 g.

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