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Fruity brunch muffins

Fruity brunch muffins


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

  • Feeds 12 Feeds 12
  • Ready in 35 minutes

Each serving contains

  • Energy
    1142kj 273kcal
  • Fat
    High 21%
  • Saturates
    Med 14%
  • Sugar
    Med 21%
  • Salt
    Med 21%

% of adult’s reference intake | Carbohydrates per serving : 31g

Bring Co-op to your front door

Big Bag Option


  • 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 yogurt
  • 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 yogurt, 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

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