Sunshine muffins
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 6
- Dietary
- HealthyNut-freeVegetarian
Bake a batch of these healthy muffins for a breakfast treat. You can swap the mango for blueberries or chopped apple.
Ingredients
- egg: 1 free-range egg
- yoghurt: 125ml/4fl oz natural yoghurt
- vegetable oil: 2 tbsp vegetable oil
- wholemeal flour: 150g/5oz plain wholemeal flour
- oats: 2 tbsp porridge oats
- brown sugar: 1 tbsp dark soft brown sugar
- mixed spice: 1½ tsp mixed spice
- baking powder: 2 tsp baking powder
- mango: 200g/7oz mango, chopped into small pieces
- pumpkin seeds: 2 tbsp pumpkin seeds
Method
Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases.
Beat the egg in a jug, then beat in the yoghurt and vegetable oil.
Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined.
Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly.
Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean.
