A recent trip to Costa Coffee inspired these Cherry Bakewell muffins….as I was in the queue for my coffee I decided I wanted a Bakewell Tart so rather than feel like I was missing out I tweaked my Weetabix muffin recipe and now I can have them without coming off track. They are absolutely delicious even if I say so myself!
Ingredients for 2 portions:
4 weetabix
1 cherry flavor Muller Light
½ a can black cherry pie filling, washed of syrup with
cherries cut into little pieces
Handful of blueberries
8 teaspoons of fake sugar (any type)
3 eggs
1 teaspoon almond essence
1 teaspoon ground ginger
Method:
Crush the Weetabix in a bowl until they’re flakes
Add the sugar
Add the ground ginger and mix all the dry ingredients
Add the Muller Light
Add the blueberries
Put the eggs into the empty Muller Light pot along with the
almond essence and beat lightly with a fork
Mix everything together
Divide mixture into 8 portions and put into bun cases. I use silicone cases because I find they stick
to paper but paper still works.
Bake at has mark 6 or about 180 degrees for 25-30 minutes
until slightly golden
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| Cherry Bakewell Weetabix Muffins |
Leave to cool before taking out of cases
FOUR muffins is a serving and great for breakfast on the go!
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| Four is a serving but I'd already eaten one!!! |
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