Makes 6 large Muffins. Recipe devised by Kate Morris and Sally Brown.
What to do:
Before cooking, wash your hands and put on an apron.
Weigh and measure the ingredients.
Place six large muffin cases inside a muffin tray.
Break the egg into the cup and beat with the fork. Pour the natural yoghurt and sunflower oil into a bowl. Then add the egg and mix together well. This is your wet bowl.
Put the flour and oats into a second mixing bowl. Add the sugar, mixed spice and baking powder. Mix with a fork. This is your dry bowl.
Now cut the mango into small chunks using a table knife. Dry off any juice by tipping onto some kitchen paper. Put the mango on top of your dry mixture. Don’t stir just yet!
Pour the wet mixture into the dry bowl and stir until there is no dry mixture to be seen. (It should be a soft mixture).
Now using the tablespoon and a teaspoon, using the 2 spoon method (use one spoon to lift the mixture from the bowl and the second to scrape the mixture from the spoon into the muffin case), fill the muffin cases evenly so they all have about the same amount of mixture. Now take a pinch of pumpkin seeds and push these onto the top of each muffin. You will need to ask a grown-up to help with this part.
Place in a pre-heated oven at 200°C fan oven /220ºC/Gas 7 for 20-25 minutes until the pumpkin seeds on top are toasted and the muffins are cooked through. Leave to cool in their cases.
Serve with some slices of fresh mango and some juice.
You will need:
- 1 cup plain wholemeal flour
- 2 tbsp porridge oats
- 1 tbsp dark soft brown sugar
- 1½ tsp mixed spice
- 2 tsp baking powder
- 1 cup tinned mango (180 – 200g) (in juice, drained)
- ½ cup natural yoghurt (125ml)
- 2 tbsp vegetable or sunflower oil
- 1 egg
- 6 tsp (20g) pumpkin seeds
Remember to ask a Grown-up for help.