Fruity Brunch Muffins

Fruity Brunch Muffins Lead.JPG


Feeds 12 - Ready in 35 minutes


Try these zesty muffins warm from the oven with a little salted butter – a great way to start the day

Fruity Brunch Muffins TL.JPG


  • 275g Co-op self-raising flour

  • 1 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 100g caster sugar

  • 75g porridge oats

  • 1 large Co-op British egg

  • 150ml sunflower oil

  • 150g fat-free Greek-style yoghurt

  • 35g dried mango, cut into chunks

  • Zest of 1 orange


  1. Preheat the oven to 200C/fan 180C/Gas 6

  2. Line a 12-hole muffin tray with 12 muffin cases

  3. Sift the flour, baking powder and bicarbonate of soda together in a large mixing bowl, then gently fold in the sugar and oats

  4. In a separate bowl, whisk together the egg, sunflower oil and yoghurt, until you have a smooth batter. Pour into the dry ingredients, and gently mix until just combined

  5. Stir in the mango and orange zest. Spoon the mixture into the muffin cases and bake for 15-20 mins, or until the tops are golden.

  6. Leave to cool on a wire rack for 10 mins