Georgia Dixon

Food & Wine

Peach and Weet-Bix muffins

Peach and Weet-Bix muffins

These muffins make great use of Weet-Bix, everyone's favourite breakfast cereal, and provide a great dish to add to any morning or afternoon tea.


  • 410g can peaches in clear fruit juice
  • 8 Sanitarium Weet-Bix wheat biscuits, crushed
  • 1 cup wholemeal flour
  • 1 cup plain flour
  • ½ cup brown sugar
  • 3 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ cup lite milk
  • 2 eggs
  • 1 teaspoon baking soda
  • 50g butter, melted

  1. Preheat oven to 190°C. Drain peaches, reserve the juice and chop peaches.
  2. Place the crushed Sanitarium Weet-Bix wheat biscuits, wholemeal flour, plain flour, brown sugar, baking powder, and cinnamon into a mixing bowl.
  3. Stir ingredients together and add the chopped peaches.
  4. Pour the milk and reserved fruit juice into a bowl.
  5. Add the eggs and baking soda. Whisk to mix.
  6. Pour the egg mix into the dry ingredients. Add the melted butter.
  7. Mix together, being careful not to over-mix or the muffins will be tough.
  8. Spoon the mixture into greased muffin tins.
  9. Bake for 18-20 minutes, until muffins are golden and spring back at a touch.
  10. Allow to cool for five minutes before turning onto a cooling rack.
Mmm, that sounds delicious. Have you ever tried a similar recipe? If so, how did it turn out? Let us know in the comments, we’d love to hear from you.

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