Coconut Orange Mini Tea Muffins Recipes

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COCONUT-ORANGE MINI TEA MUFFINS



Coconut-Orange Mini Tea Muffins image

These delicious little orange-y, buttery, coconutty muffins are from the 1833 Umpleby House Inn in New Hope, Bucks County, Pennsylvania. They're so easy and quick to whip up! I adapted the recipe to make mini-muffins, since that's my preference, but the original directions for making standard-size muffins are included, also. Recipe makes 24 mini-muffins or 12 standard muffins (and has the distinction of being one of the rare baking recipes where the yield is accurate!)

Provided by EdsGirlAngie

Categories     Quick Breads

Time 30m

Yield 24 mini muffins

Number Of Ingredients 9

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
2 oranges, zest of
1/2 cup orange juice
2 eggs
1/2 cup sweetened flaked coconut (plus more for topping)

Steps:

  • Preheat oven to 350°F.
  • Grease 24 mini-muffin cups (however, my non-stick baking pan doesn't require greasing -- ) In a large bowl, mix flour, sugar, baking powder and salt.
  • In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
  • Add coconut, then stir into flour mixture until just combined.
  • Do not overmix.
  • Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
  • Bake approximately 15 minutes, or until lightly golden around the edges.
  • Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.

Nutrition Facts : Calories 96.7, Fat 5, SaturatedFat 3.2, Cholesterol 25.7, Sodium 123.7, Carbohydrate 11.7, Fiber 0.3, Sugar 5.5, Protein 1.5

ORANGE MINI TEA MUFFINS



Orange Mini Tea Muffins image

Wonderfully Good!!! Great glaze! They are light and full of orange flavor!! My mother use to make these tasty tea muffins to serve at parties. They freeze well for a good make-ahead appetizer or party item. Also great for a bridal reception!

Provided by Seasoned Cook

Categories     Quick Breads

Time 1h10m

Yield 60 muffins

Number Of Ingredients 7

1 (18 ounce) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 1/3 cups water
2 oranges, juice and zest of
1 lemon, juice and zest of
1 1/4 cups confectioners' sugar

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!.

Nutrition Facts : Calories 64.4, Fat 2.5, SaturatedFat 0.4, Cholesterol 10.8, Sodium 59.6, Carbohydrate 10, Fiber 0.3, Sugar 6.2, Protein 0.8

ORANGE TEA MUFFINS



Orange Tea Muffins image

Because they're so rich, I usually make these muffins for special occasions-brunches and breakfasts mainly. They're good at all hours, though, as a snack with tea or coffee. My husband and I plus our 14-year-old son live in a suburban area. Luckily, our property backs up against a farm. Last year, we were excited to see deer in the yard-two adults and four babies. I learned my way around the kitchen by trial and error. So having a recipe featured in Country Woman is a real treat-when we were married 18 years ago, my husband knew more about cooking than I did!

Provided by Taste of Home

Time 35m

Yield 36 small muffins.

Number Of Ingredients 10

2 cups sugar, divided
1/2 cup fresh orange juice
1/2 cup butter, softened
3/4 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon grated orange zest
1/2 cup raisins
1/2 cup chopped nuts

Steps:

  • Combine 1 cup sugar and the orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange zest, raisins and nuts. The batter will be stiff. Spoon batter into greased 1-3/4-in. muffin cups, filling each cup completely full. Bake at 375° for about 12 minutes or until done. While still warm, dip each muffin in reserved sugar/orange juice mixture. Cool on wire rack.

Nutrition Facts :

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