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
• chopped into small pieces
• 2 tbsp pumpkin seeds

Directions

• 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.