Coconut and Orange Muffins

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Coconut and Orange Muffins
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Health Score:
Health Score
3,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
334
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie334 kcal(16 %)
Protein3.09 g(3 %)
Fat15.03 g(13 %)
Carbohydrates49.44 g(33 %)
Sugar added38.34 g(153 %)
Roughage1.29 g(4 %)
Vitamin A126.17 mg(15,771 %)
Vitamin D0.43 μg(2 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.87 mg(7 %)
Vitamin B₆0.06 mg(4 %)
Folate8.15 μg(3 %)
Pantothenic acid0.28 mg(5 %)
Biotin1.17 μg(3 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C6.12 mg(6 %)
Potassium119.15 mg(3 %)
Calcium36.86 mg(4 %)
Magnesium18.83 mg(6 %)
Iron0.47 mg(3 %)
Iodine10.43 μg(5 %)
Zinc0.31 mg(4 %)
Saturated fatty acids9.9 g
Cholesterol30.13 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
4
1 pinch
¾ cup
1 ½ cups
¼ cup
2 tablespoons
For the topping
1.333 cups
cream (48% fat)
1 tablespoon
1
Vanilla bean (seeds only)
To decorate
1 ⅔ cups
1 ½ cups
3
unwaxed Mandarin orange (sliced)

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cups or cases in a 12 hole muffin tin.
2.
Whisk the egg whites until firm peaks form. Whisk in 110g|1/2 cup sugar until stiff but not dry.
3.
Mix together the remaining sugar, coconut, almonds and flour. Gently fold into the egg whites until blended.
4.
Spoon into the paper cases and bake for 20-25 minutes until the top is light golden and crusty. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: whisk the cream, icing sugar and vanilla seeds until thick. Spoon on top of the cakes.
6.
To decorate: heat the water and sugar in a pan over a low heat until the sugar has dissolved completely. Add the mandarin slices and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes, until the oranges are tender. Remove the mandarins and leave to cool.
7.
Boil the remaining liquid until thick and syrupy. Leave to cool.
8.
Place the mandarin slices on top of the cream and spoon over the syrup.