Coconut Orange Mini Tea Muffins Recipes

ORANGE COCONUT MUFFINS

Steps:

• Preheat Oven to 350 F (176 C) and line a large 6 muffin pan with muffin wrappers.
• In a large bowl hand whisk together flour, sugar, salt, and baking powder. Set aside.
• Using a separate large bowl mix together, mashed banana, eggs, orange juice, orange zest, vanilla, and butter.
• Pour the wet ingredients into the dry ingredients. Stir with hand whisk until combined.
• Add shredded coconut and fold into batter with a rubber spatula.
• Fill each muffin wrapper 3/4 full with batter.
• Sprinkle top of batter with either sparkling sugar or muscavado sugar before placing in the oven.
• Place pan on middle rack and bake for 12-14 minutes or until tops spring back when touched with fingertip.
• Place muffin tin on cooling rack for 5 minutes then gently lift each muffin from pan.
• Serve warm and enjoy.

ORANGE MINI TEA MUFFINS

Steps:

• Reserve 1 teaspoon of orange zest for cake mix. Mix remaining zest and juice of oranges and lemon with confectioners sugar and set aside.
• Mix cake mix, eggs, vegetable oil, water and 1 teaspoon of orange zest Blend well.
• Grease or spray muffin tins well. Spoon cake mix into muffin tins until 80 per cent full. Bake for 15 minutes at 350 degrees.
• Dip tops while warm into juice and sugar mixture for glaze. Let cool.
• Enjoy!.

ORANGE COCONUT MUFFINS

Steps:

• Heat oven to 375 degrees Fahrenheit.
• In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
• In medium bowl combine orange juice, melted margarine, and egg.
• Add to flour mixture just until moistened.
• Gently stir in drained orange segments.
• spoon into greased or paper-lined muffin pans, filling about 2/3 fill.
• In small bowl stir together coconut, sugar, margarine, and orange peel.
• sprinkle evenly on top of each muffin.
• Bake for 18-23 minutes or until lightly browned.