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.