Ingredients
- 6 Weet-Bix™
- 1 large apple, finely diced (275 g)
- 6 large eggs
- 1 cup So Good™ Almond Milk Unsweetened, or So Good Soy Lite Milk
- 1 tsp cinnamon
- 2 Tbsp maple syrup, divided
- 1/2 cup chopped pecans or walnuts
To serve
- 250 g reduced fat Greek yoghurt
Method
- Preheat oven to 190°C (375°F). Line or lightly oil a 12-hole muffin tin.
- Whisk eggs in a large jug until smooth. Add So Good milk, cinnamon, and 1 Tbsp syrup, and whisk again.
- Break Weet-Bix in half. Crumble one half of a Weet-Bix into each muffin cup, and top with diced apple. Carefully pour egg mixture over Weet-Bix and apple.
- Toss chopped nuts in remaining 1 Tbsp maple syrup, and sprinkle over top of the apple cups and press in slightly.
- Bake 25-30 minutes until golden on top and puffed in the centre. Cool on a rack 10 minutes. Remove from tin and serve apple cups warm, or at room temperature, with yoghurt.
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Per Serve
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Energy (kJ)1102
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Energy (Cal)263
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Protein (g)12
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Fat (g)11
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Saturated Fat (g)2
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Carbohydrate (g)26
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Sugars (g)15
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Dietary Fibre (g)5
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Sodium (mg)171
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Potassium (mg)345
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Iron (mg)2.6
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Calcium (mg)160