Coconut and orange mini muffins

 

Coconut and orange mini muffins
137 kcal

(0)

Difficulty:easy
Preparation:35 min
Ready in:35 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
137
7%
Protein
2 g
4%
Fat
7 g
9%
Added Sugar
8 g
9%
Carbohydrates
17 g
7%
Roughage
0 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For cakes

For the cupcakes
1 ¾ cupsAll purpose flour
¾ cupsdesiccated coconut
2 teaspoonsgrated Orange zest
1 ½ teaspoonsBaking powder
½ teaspoonsbaking soda
1eggs
⅓ cupssugar
¼ cupsvegetable oil
⅜ cupsOrange juice
⅔ cupsplain Yogurt
For the decoration
1 cuppowdered sugar
1 tablespoonwater
pink Food coloring
⅞ cupscream 48% fat
1 cuppowdered sugar

Directions

1 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.
2 Mix together the flour, coconut, orange zest, baking powder and bicarbonate of soda in a bowl.
3 Mix together the egg, sugar, oil, orange juice and yoghurt in a mixing bowl.
4 Stir in the dry ingredients until just combined.
5 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.
6 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.
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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