Ingredients
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2 Weetabix
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3 Eggs
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6 tbsp Powdered Sweetener
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2 tsp Vanilla Essence
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1 Sachet Options Hot Chocolate
Directions
While I’m all in favour of low sugar and high fibre, I’m not the biggest fan of soggy breakfast cereals.
This is definitely one of those recipes which doesn’t sound like it will be any good but after a little trial and error we’ve come up with these.
You need to try these with an open mind, if you are expecting the same type of muffins from Greggs or your local bakery or supermarket you’ll be disappointed. But, for a little treat and something different these are perfect.
They are great for using up those leftover Weetabix from the back of your cupboard. You can only make half the batch, so there won’t be any extra muffins tempting you throughout the day. Six muffins is enough. These didn’t keep long enough to freeze.
These muffins are 2 syns for all if using Weetabix as your HEB or 1.5 syns each.
Steps
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1
Done
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Crush weetabix, add beaten eggs and all other ingredients, mix well and put in a muffin tin. |
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2
Done
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Put in the oven at 180 for 10-15 minutes, insert clean skewer to ensure they are cooked. |
3 Comments Hide Comments
How long can you keep these if made in advance thank you
Our general rule is 3 days for most of our meals but they may still be good after this.
How many muffins does this recipe make