a small bowl, combine the flour, baking soda, and salt. Set aside.
the muffin tin into the oven. After 15 minutes, check the muffins for doneness. A toothpick inserted in the center of a muffin should come out clean. If not, cook for 5 minutes more and check again.
the muffins are done, remove the muffin tin from the oven and let the muffins cool in the pan for
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
Usually I make bananamuffins, but today I got beetroot in my veg box for the third week in a row (and I hadn't got around to using any of them) and decided that beetroot and bananamuffins were the way to go