Have you heard me complaining about the weather lately ? The heat! Now it’s the rain. Its not the wet weather that irks me as much as the cloud laden skies and the constant heavy downpour. It’s like the Heavens have dimmed the sunshine and pulled a roof over us. The greyness has a way of pulling me down and sure enough it did its job well  this year and sent me off to bed with bone breaking pain, a runny nose and a headache the size of a football field. The cursory “OOOOs” and “OH Mamma attracted some sympathy from the two men who looked up long enough from their gadgets to enquire “Need something, Baby?” yes I did need something ….sunshine!!

Whilst the body was unwilling to co-operate the mind was having its own set of hallucinations. Sunshine! Beautiful orange flowered trees which fall to the ground and form a carpet. I dreamt on about sunshine and silver linings and the last 2 Alphonso mangos lying in the fridge. I wanted to use them, but how? That’s when I decided to combine the clouds with the sunshine and capture the summer days in this lovely breakfast muffin. Its so easy, you could wake up in the morning and decide you want nothing to do with pancakes or eggs and just stir these beautiful inflated creatures in three steps.





You can use strawberries or blueberries or fresh cherries (be prepared to pit them). I have tried strawberries too, but somehow the mango fits the bill. The batter is not so flavourful and mangoes make up for the lack of it. The muffin mix isn’t too sweet but the mango bits add such a refreshing, fruity sweet-tangy flavour to  every bite. It’s a contrast of textures and tastes. The rough oatiness of the muffin and the golden, shiny, sweetness of the mangoes. They are very nutritious and a great hunger buster.


The clouds may continue to loom and the weather a damper, but I have baked my own sunshine and am basking in it golden taste!



Makes 12-14

 120 grms/ ½ cup/ 1stick unsalted butter melted and cooled

½ cup milk

2 large eggs beaten lightly

1 ½  cups, all-purpose flour

¾ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

½ cup oats

¾ cup mix of sunflower seeds, pumpkin seeds and roughly chopped almonds

1 teaspoon orange zest (optional)

2 heaped teaspoons coarsely ground flax seeds

 1 ½ cup roughly chopped mangoes (any firm variety will do )


  • Grease and line ½ cup muffin tins. Pre-heat the oven to 200o C
  • In a small bowl mix together the butter, milk and eggs
  • In a large bowl whisk together the sugar, flour, baking powder, salt, oats, orange zest, and the nuts/ seeds.
  • Add the liquid mix to the dry mix and stir the batter until just combined and then fold in the mango pieces. The batter will be thick and lumpy.
  • Spoon batter into the tin and bake for 20-25 minutes in a pre-heated oven.
  • Serve the muffins warm or at room temperature. They keep well in an air tight box for a day, but may need refrigeration later. Reheat in the micro for 20 seconds on medium power before serving. 

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