Fruity brunch muffins

Name: Fruity brunch muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 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

https://www.coop.co.uk/recipes/fruity-brunch-muffins

Vegetarian

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

Feeds 12
Ready in 35 minutes

Each serving contains

Energy
14%
1142kj 273kcal
Fat
High 21%
14.6g
Saturates
Med 14%
2.7g
Sugar
Med 21%
11.6g
Salt
Med 21%
0.48g

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

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Ingredients
Method

Ingredients

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

Method

Preheat the oven to 200C/fan 180C/Gas 6
Line a 12-hole muffin tray with 12 muffin cases
Sift the flour, baking powder and bicarbonate of soda together in a large mixing bowl, then gently fold in the sugar and oats
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
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.
Leave to cool on a wire rack for 10 mins