Photo of Mango muesli muffins by WW

Mango muesli muffins

Points® value
Total Time
35 min
15 min
20 min


Calorie controlled cooking spray

4 spray(s)


4 slice(s), medium


½ medium, and zest

White Self Raising Flour

250 g

Bicarbonate of Soda

1 teaspoon(s), level

Mixed Spice

1 teaspoon(s), level

Caster Sugar

75 g

Muesli, added sugar

60 g

Egg, whole, raw

1 medium, raw

Low Fat Spread

50 g

Low Fat Natural Yogurt

225 g

Skimmed Milk

3 tablespoon(s)


  1. Preheat the oven to Gas Mark 6/200C/fan oven 180C and spray a 12-hole non-stick muffin tray with calorie controlled cooking spray.
  2. Combine the chopped mango with the lime zest and juice in a small bowl, and set aside to infuse.
  3. Sift the flour, bicarb, mixed spice and a pinch of salt into a mixing bowl. Stir in the sugar and 40 g (1 1/2 oz) of the muesli.
  4. Mix the egg, melted low fat spread, yogurt and skimmed milk together, then stir into the dry ingredients, stirring just enough to combine them, without over-mixing, as this would make your muffins tough and rubbery.
  5. Gently stir in the lime-infused mango, and then spoon the muffin mixture into the prepared muffin tray. Sprinkle the reserved muesli on top.
  6. Bake for 15-20 minutes until the muffins are risen, golden brown and springy to the touch.
  7. Cool in the tray for 10 minutes before turning out to finish cooling on a wire rack. Store in an airtight container.