Weetabix Muffins (Adapted)

Submitted by: Linda W., Jackson, CA

Recipe Source: Weetabix Cereal Box

Ingredients:

1 ½ C unbleached flour
1 ½ tsp baking soda
¼ tsp salt
½ tsp pumpkin pie spice (blend of cinnamon, ginger, lemon peel, nutmeg, cloves & cardamom)
1/3 C lightly packed brown sugar
5 Weetabix biscuits, crushed
1 ¼ C low-fat buttermilk
1 egg
¼ C butter, melted
2 T Agave Nectar (low-glycemic natural sweetener)

 

Directions:

Preheat the oven to 400 degrees. Grease muffin cups or use paper baking cups.

In a large mixing bowl, mix flour, baking soda, salt and spice. Stir in brown sugar and crushed Weetabix. In a separate bowl, mix the buttermilk, egg, melted butter and the agave nectar. Mix wet ingredients into the dry ingredients until just combined. Scoop batter into the baking cups. Bake at 20-25 minutes or until the muffins have risen and are golden brown. Cool on rack. Serve warm for breakfast with yogurt and fruit or at tea time with coffee, tea or milk.

Yield: 9-11 Muffins

Comments:
I adapted the original recipe by substituting low-fat buttermilk for the yogurt and milk; changed the spice from Allspice to Pumpkin Pie Spice; added a smaller amount of Agave Nectar instead of honey. I use Agave Nectar, a natural low-glycemic sweetener because I am a diabetic, but don't like to use artificial sweeteners. The muffins are delicious, as is Weetabix!

Dear Linda,

Thanks for spicing up our Recipes!
The Weetabix Marketing Gang