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Coconut and Orange Mini Muffins

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Coconut and Orange Mini Muffins
137
calories
Calories
0
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easy
Difficulty
35 min.
Preparation
Nutritions
Fat7.01 g
Saturated Fat Acids3.46 g
Protein1.78 g
Roughage0.16 g
Sugar added7.68 g
Calorie137
1 cake contains
Calories137
Protein/g1.78
Fat/g7.01
Saturated fatty acids/g3.46
Carbohydrates/g17.24
Added sugar/g7.68
Roughage/g0.16
Cholesterol/mg17.73
Vitamin A/mg44.66
Vitamin D/μg0.22
Vitamin E/mg0.66
Vitamin B₁/mg0.08
Vitamin B₂/mg0.09
Niacin/mg0.88
Vitamin B₆/mg0.02
Folate/μg19.72
Pantothenic acid/mg0.11
Biotin/μg0.25
Vitamin B₁₂/μg0.09
Vitamin C/mg1.67
Potassium/mg46.19
Calcium/mg33.6
Magnesium/mg4.62
Iron/mg0.53
Iodine/μg3.97
Zinc/mg0.14

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 24 cakes
For the cupcakes
1 ¾ cups
¾ cup
2 teaspoons
1 ½ teaspoons
½ teaspoon
1
0.333 cup
¼ cup
cup
cup
plain Yogurt
For the decoration
1 cup
1 tablespoon
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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