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

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Calories:	137 kcal
Difficulty:	easy
Preparation:	35 min
Ready in:	35 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	137 kcal	(7%)
Protein	2 g	(4%)
Fat	7 g	(9%)
Carbohydrates	17 g	(7%)
Added Sugar	8 g	(9%)
Roughage	0 g	(0%)
Vitamin A	44.66 µg	(6%)
Vitamin D	0.22 µg	(4%)
Vitamin E	0.66 mg	(6%)
Vitamin B1	0.08 mg	(7%)
Vitamin B2	0.09 mg	(6%)
Niacin	0.88 mg	(6%)
Vitamin B6	0.02 mg	(1%)
Folate	19.72 µg	(10%)
Pantothenic Acid	0.11 mg	(2%)
Biotin	0.25 µg	(1%)
Vitamin B12	0.09 µg	(4%)
Vitamin C	1.67 mg	(2%)
Potassium	46.19 mg	(2%)
Calcium	33.6 mg	(4%)
Magnesium	4.62 mg	(1%)
Iron	0.53 mg	(4%)
Iodine	3.97 µg	(3%)
Zinc	0.14 mg	(1%)
Saturates	3 g
Cholesterol	17.73 mg

Recipe author: EAT SMARTER

Ingredients

For cakes

For the cupcakes

1 ¾ cups	All purpose flour
¾ cups	desiccated coconut
2 teaspoons	grated Orange zest
1 ½ teaspoons	Baking powder
½ teaspoons	baking soda
1	eggs
⅓ cups	sugar
¼ cups	vegetable oil
⅜ cups	Orange juice
⅔ cups	plain Yogurt

For the decoration

1 cup	powdered sugar
1 tablespoon	water
	pink Food coloring
⅞ cups	cream 48% fat
	powdered sugar (for dusting)

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Coconut and orange muffins

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135 min.

334 kcal

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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