A half batch of deliciously spiced blueberry muffins made with leftover Weetabix and other store-cupboard ingredients. Perfect for a weekend brunch or after school snack.
Preheat oven to 190 C. Lightly grease a six hole muffin tin, or use paper liners.
Combine 170 grams plain flour, 30 grams caster sugar, 1 tsp baking powder and 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground nutmeg in a medium-sized bowl.
Crumble in 2 Weetabix biscuits and stir until combined.
Crack 1 small free-range egg into a measuring jug and make up to 170 ml with 130 ml full fat milk. Whisk in 45 ml Canadian maple syrup and 60 ml sunflower oil.
Add the wet ingredients to the dry and fold with a wooden spoon until just combined.
Gently fold in 85 grams frozen blueberries. Do not over-mix.
Spoon into the prepared muffin tin and bake for 20-25 minutes, until well risen and golden.