These fruity muffins will really sweeten up your office! They’re handy size and the mandarins give them a truly indulgent juicy sweetness which is rounded off perfectly by the combination of whet and nutty spelt flours.


50g (1 ¾ oz) strong bread flour
75g (2 ½ oz) plain flour
25g (scant 1 oz) wholegrain spelt flour
½ tsp bicarbonate soda
¾ tsp baking powder
1 tsp chi seeds
75g (2 ½ oz) golden castor sugar
125g (4 ½ oz) soy yogurt, or other plant based yogurt
2 tbsp soy milk, other plant based milk
25g (scant 1oz) agave syrup
2 tbsp oil
½ tsp edible mandarin oil (from a health food shop or online, (optional)
Juice and grated zest of 2unwaxed mandarins


1.Preheat the oven to 180°C (350°F/Gas 4). Put 6 paper cases into a muffin tray. Mix together the 3 types of flour, bicarbonate of soda, baking powder, chia seeds, and sugar in a bowl with a balloon whisk.

2.In another bowl, whisk the yogurt with the milk, agave syrup, oil and mandarin oil (if using). Stir in the mandarin juice and zest. Add the yogurt mixture to the flour mixture and combined everything with a spoon, just until all the ingredients are combined and you have a smooth mixture.

3.Distribute the mixture between the muffins cases so that they are each around two- thirds full. Bake the muffins in the centre of the oven for around 25 minutes until golden. Insert a wooden skewer: info mixture sticks to it, the muffins are done. Then test again.) Lift the muffins in their cases out of the tray and leave to cool on a wire rack.