Makes 12

Hands-on time: 10 minutes 

Hands-off time: 20 minutes 

INGREDIENTS 

2 XL eggs

1⁄2 cup double cream plain yoghurt

1⁄2 cup (115g) melted butter

1 cup Cappy Orange Mango 100% Fruit Juice Blend Still, plus extra to serve chilled 

3 cups self-raising flour

1 tsp baking soda

3⁄4 cup granulated sugar

1 large orange, for the zest, plus extra to garnish 

Orange-mango glaze (optional): 

1⁄4 cup icing sugar

Cappy Orange Mango 100% Fruit Juice Blend Still, chilled 

METHOD 

1. In a large mixing bowl, whisk to combine the eggs, yoghurt, melted butter and Cappy Orange Mango 100% Fruit Juice Blend Still.

2. Working quickly, sieve in the flour and baking soda and add the sugar and orange zest. Gently fold the dry ingredients through the wet ingredients being careful not to overmix. *Chef’s Tip: Only mix for about 30 seconds!

3. Cover the bowl with a tea towel and refrigerate to rest for about 15 minutes. *Chef’s Tip: This will ensure the muffins spread less during baking. If in a hurry, skip this step but avoid overfilling the muffin liners.

4. During the refrigeration step, preheat the oven to 220°C non-fan assist. Line a 12-cup muffin tray with liners and grease well.

5. Generously fill the muffin liners to the top with muffin batter.

6. Bake the muffins for 8 minutes at 220°C before lowering the oven temperature to 180°C and baking a further 12 minutes. *Chef’s Tip: The muffins are ready when a skewer inserted in the centre comes out clean!

7. Remove from the oven and allow to cool.

8. Dust the gorgeous baked and cooled muffins lightly with icing sugar and generously sprinkle over orange zest for a pop of colour. Serve immediately and ENJOY!