Coconut and Orange Mini Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
137
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
24
- 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)
Preparation steps
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.
