FoodCoop Recipes
Fruity Brunch Muffins
Try these zesty muffins warm from the oven with a little salted butter – a great way to start the day
Cook
35 minutes
Serves
12
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 yoghurt
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 yoghurt, 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
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1142kJ / 273kcal (14%) | 14.6g | 2.7g | 11.6g | 0.48g |
High · 21% | Medium · 14% | Medium · 21% | Medium · 21% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 31g.
