My kids love Weetbix. But they don’t like eating the broken bits; only the whole bars. So what to do with all the bags full of leftovers bits and pieces that congregate at the bottom? Make muffins of course.
I often make these for my kids. I have been making versions of them for a while now, but last time I made them I added some white chocolate. You wouldn’t think that would make such a difference, but somehow the ingredients melded and caramalised. Yum!
I had put these aside for kids lunches, thinking this was all I would use them for. But Neil took some to an outdoor picnic – and several friends reached back for seconds (and thirds). Neil’s parents came over on the weekend and I served some up to them, and they ended up going home with a takeaway box full of the muffins. So I reckon this is a bit of a winner.
The magic of these is that it uses two key leftovers: leftover Weetbix crumbs and leftover bananas. I like eating ripe bananas, but I am in the minority. When my bananas are black, or nearly black, I put them in the freezer – skins and all. When I need to cook with them I simply chop them into threes with a sharp knife, peel the skins off, and then microwave the frozen bananas for 30 seconds. They are already mooshy and easy to mash with a fork. (Note: bananas are a bit expensive at the moment but I had a stash of frozen ones ready to make these with!)
1 1/2 cups of Weetbix crumbs
3/4 cups milk
1 1/2 cups self-raising flour
3 to 4 tablespoons brown sugar
2 frozen bananas, thawed and mashed
4 tablespoons butter or margarine
1/2 cup white chocolate cooking chocolate, cut into small chunks
- Place the Weetbix into a medium-sized bowl, and cover with the milk. Beat in the eggs and add the sugar.
- Meanwhile, mash the bananas and add them to the mush. Stir in the flour until almost combined. It is a relatively firm batter. Stir in the white chocolate pieces until combined (alternatively, you can sprinkle on top, but I like them all the way through).
- Spoon into muffin tins lined with paper, or my favourite, silicon muffin tins. Bake in a medium hot oven of around 160C for 15 or 20 minutes. Serve warm or save for school lunches (if you they last that long).
Weetbix – leftovers
Milk – 20c
Eggs – 40c (free for us as we were gifted some)
Flour – 15c
Bananas – leftovers
White chocolate – $1.15