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fruity-brunch-muffins

 

What you need:

275g self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

100g caster sugar

75g porridge oats

1 large  free range egg

150ml sunflower oil

150g fat-free Greek-style yogurt

35g dried mango, cut into chunks

Zest of 1 orange

What you do:

Preheat the oven to 200 C/ 400 F/Gas mark 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

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