Because breakfast can be much more than cold cereal with milk!
I really don’t like Weetabix*
I’m all for the low sugar, high fibre thing they’re going for, but I can not abide soggy breakfast cereal. It stems from a childhood of being forced to sit and eat every bite of breakfast after breakfast of shredded wheat with hot water, left to go soggy and cold and blergh. Same goes with Shreddies (and risotto and rice pudding). I just can’t stomach mushy, texture-less food.
* Saying that, I don’t think I’ve even tried Weetabix because of that childhood created aversion!
My children, on the other hand love Weetabix. My daughter can pack away a surprising number of them first thing in the morning with lashings of ice cold milk. It’s astonishing.
I also can’t abide banana flavoured anything. Bananas, I love, and I eat one nearly every day. Banana flavoured anything, however – oooch! Again this is a childhood aversion. During my Canadian upbringing us children used to get fluoride treatments at the dentists. We had to sit there for 15 minutes or so with these tooth shaped moulds filled with a flavoured fluoride paste – we could choose from banana flavour or bubblegum flavour. Oh it was awful! Laying there trying desperately not to choke to death on the fluoride paste that dripped out of the mould down the back of your throat. I’ve never been able to eat banana flavoured anything without remembering that dentist experience. I also avoid anything bubble gum flavour.
My children, it would seem, have developed this aversion too. So, when I picked up a pack of the new banana flavour Weetabix at our local rural shop for just £1, I served it the children and they refused to eat it. No thank you!
So, there’s been half a pack of banana Weetabix neglected in the back of my pantry for the last few
Late the other evening a mainland supermarket sponsored post showed up on my Facebook feed – Weetabix could be crumbled up and used in baking! I’d never thought of this before! So, the following morning I searched Google for recipe inspiration and came up with Fuss Free Flavour’s Wheat Biscuit Blueberry Muffins. Unable to just leave a recipe alone (her’s is vegan and I’m not keen on the texture of eggless bakes) I adapted it slightly, and the five year old and I made a batch of our own Banana Weetabix Blueberry Breakfast Muffins.
He was so excited about trying out our new bake that he grabbed one off the cooling rack and blew on it to cool it down quicker so he could eat it. He then ate three!
I have to say these are a rather lovely breakfast muffin indeed, and a great way to use up those stale Weetabix in the back of the cupboard (although how can you tell if they are stale or not?!). It only makes a half batch so you’re not left with extra muffins laying around tempting you all day. Six muffins is just enough, and these didn’t last long enough to even get cold.
The youngest has asked if we can make these muffins again for breakfast. Alas, we are all out of blueberries!
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