Irish brand Glenisk has teamed up with Dublin yoghurt cafe, Tang, to launch a new and free cookbook, Taste The Middle East. It features a range of savoury and sweet recipes, such as these blueberry citrus muffins.

The cookbook is available directly from both Tang, which is based on Dublin’s Dawson St, and Glenisk. It can also be downloaded at glenisk.com.Based just outside Tullamore, the family-owned Glenisk is celebrating 30 years in business and is known for its award-winning organic yoghurt range and high-protein Greek offerings.?

Blueberry Citrus muffins

Serves nine

Spray oil

120g plain flour

80g rolled oats

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

½ tsp cardamom

Zest of 1 orange

½ tsp salt

1 large egg

225g Glenisk organic Greek-style natural yoghurt

100g Glenisk organic Greek-style blueberry yoghurt

80g honey

80g sugar

60ml unsweetened almond milk

2 tsp vanilla extract

140g blueberries

25g coconut sugar

25g desiccated coconut

1 Preheat your oven to 180°C. Spray a muffin tray with baking spray or rub with oil. Place two square sheets of greaseproof paper into the muffin trays as muffin cases.

2 In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, cardamom, orange zest and salt. Set aside.

3 In a separate bowl, lightly beat the egg. Whisk in the Glenisk Natural yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.

4 Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 tbsp of flour to prevent them from bleeding or sinking to the bottom of the muffins. Then fold them into the batter.

5 Divide the batter evenly among the nine muffin cups, filling almost to the top.

6 Add desiccated coconut and a sprinkle of coconut sugar, if desired.

7 Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and a tooth-pick inserted into the centre comes out clean.

8 Allow the muffins to cool in the pan for five minutes.

9 Serve with a dollop of Glenisk Greek-style blueberry yogurt and drizzle with honey.