Coconut and Orange Mini Muffins

Name: Coconut and Orange Mini Muffins
Total time: 35 min
Yield: 24
Ingredients: 1.75 cups all-purpose flour; 0.75 cup Shredded coconut; 2 teaspoons grated Orange zest; 1.5 teaspoons Baking powder; 0.5 teaspoon baking soda; 1 egg; 0.333 cup sugar; 0.25 cup vegetable oil; 0.375 cup Orange juice; 0.667 cup plain Yogurt; 1 cup powdered sugar; 1 tablespoon water; pink Food coloring; 0.875 cup cream (48% fat); powdered sugar (for dusting)

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Calories:

137

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	137 kcal	(7 %)
Protein	1.78 g	(2 %)
Fat	7.01 g	(6 %)
Carbohydrates	17.24 g	(11 %)
Sugar added	7.68 g	(31 %)
Roughage	0.16 g	(1 %)

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more nutritional values

Vitamin A	44.66 mg	(5,583 %)
Vitamin D	0.22 μg	(1 %)
Vitamin E	0.66 mg	(6 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.09 mg	(8 %)
Niacin	0.88 mg	(7 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	19.72 μg	(7 %)
Pantothenic acid	0.11 mg	(2 %)
Biotin	0.25 μg	(1 %)
Vitamin B₁₂	0.09 μg	(3 %)
Vitamin C	1.67 mg	(2 %)
Potassium	46.19 mg	(1 %)
Calcium	33.6 mg	(3 %)
Magnesium	4.62 mg	(2 %)
Iron	0.53 mg	(4 %)
Iodine	3.97 μg	(2 %)
Zinc	0.14 mg	(2 %)
Saturated fatty acids	3.46 g
Cholesterol	17.73 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cakes

For the cupcakes: 1 ¾ cups
all-purpose flour; ¾ cup
Shredded coconut; 2 teaspoons
grated Orange zest; 1 ½ teaspoons
Baking powder; ½ teaspoon
baking soda; 1
egg; 0.333 cup
sugar; ¼ cup
vegetable oil; ⅜ cup
Orange juice; ⅔ cup
plain Yogurt

For the decoration: 1 cup
powdered sugar; 1 tablespoon
water; pink Food coloring; ⅞ cup
cream (48% fat); powdered sugar (for dusting)

How healthy are the main ingredients?

egg sugar Orange juice Yogurt

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Preparation steps

For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 24 hole mini muffin tin.

Mix together the flour, coconut, orange zest, baking powder and bicarbonate of soda in a bowl.

Mix together the egg, sugar, oil, orange juice and yoghurt in a mixing bowl.

Stir in the dry ingredients until just combined.

Spoon into the paper cases and bake for 10-15 minutes until risen and firm. Cool in the tins for 5 minutes then place on a wire rack to cool completely.

For the decoration: sift the icing sugar into a bowl and stir in the water and food colouring. Spread a little icing on top of the muffins.

Whisk the cream until thick and stir in the pink food colouring. Spoon into a piping bag and pipe a swirl of cream on each muffin. Sift over a little icing sugar just before serving.