RECIPES BY Rhiannon Lambert

Mango & Raspberry Muffins

  • 25 minutes
  • 12
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The Science of Nutrition

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Essential Ingredients

100g unsalted butter, softened
140g soft light brown sugar
2 large eggs
Zest of 1 orange
150g natural yoghurt
250g self-raising flour
75g mango, cubed
75g raspberries


  1. Cream together the butter and sugar until pale and fluffy. Add the eggs, orange zest and yoghurt and mix until combined.

  2. Gently fold the flour into the wet mixture, being careful not to over mix. Finally, stir through the chopped mango and raspberries. Divide the mix between the muffin cases.

  3. Bake at 180c in an air fryer for 12-18 minutes, or until golden and a cocktail stick inserted into the centre comes out clean. Enjoy warm or cool.