Sunshine Muffins
These delicious mango muffins are the perfect treat for breakfast or as a snack. Bursting with juicy mango pieces and topped with crunchy pumpkin seeds, they are a delightful blend of fruity and nutty flavors. Easy to make and even easier to enjoy, these muffins are sure to become a favorite in your baking repertoire.
— Constant Cookbook
Ingredients
- 1 free-range egg
- 125ml/4fl oz natural yoghurt
- 2 tbsp vegetable oil
- 150g/5oz plain wholemeal flour
- 2 tbsp porridge oats
- 1 tbsp dark soft brown sugar
- 1½ tsp mixed spice
- 2 tsp baking powder
- 200g/7oz mango
- 2 tbsp pumpkin seeds
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 6
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