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 desiccated 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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137

calories

Calories

My cookbook

easy

Difficulty

35 min.

Preparation

Nutritions

Fat	7.01 g
Saturated Fat Acids	3.46 g
Protein	1.78 g
Roughage	0.16 g
Sugar added	7.68 g
Calorie	137

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1 cake contains

Calories	137
Protein/g	1.78
Fat/g	7.01
Saturated fatty acids/g	3.46
Carbohydrates/g	17.24
Added sugar/g	7.68
Roughage/g	0.16
Cholesterol/mg	17.73
Vitamin A/mg	44.66
Vitamin D/μg	0.22
Vitamin E/mg	0.66
Vitamin B₁/mg	0.08
Vitamin B₂/mg	0.09
Niacin/mg	0.88
Vitamin B₆/mg	0.02
Folate/μg	19.72
Pantothenic acid/mg	0.11
Biotin/μg	0.25
Vitamin B₁₂/μg	0.09
Vitamin C/mg	1.67
Potassium/mg	46.19
Calcium/mg	33.6
Magnesium/mg	4.62
Iron/mg	0.53
Iodine/μg	3.97
Zinc/mg	0.14

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 24 cakes

For the cupcakes: 1 ¾ cups
All purpose flour; ¾ cup
desiccated 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)

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Preparation steps

Step 1/7

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.

Step 2/7

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

Step 3/7

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

Step 4/7

Stir in the dry ingredients until just combined.

Step 5/7

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.

Step 6/7

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.

Step 7/7

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.

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