Coconut Orange Mini Muffins Food

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 MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
• Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
• In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

COCONUT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ORANGE COCONUT MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Line muffin tins with paper cups or grease.
• Chop orange and place in blender, puree.
• Add in orange juice, coconut milk, egg, and butter.
• Blend until smooth and creamy.
• In a large bowl, combing remaining ingredients.
• Fold in blender contents, mix to combine.
• Scoop into muffin tins (about 3/4 full).
• Bake 20 minutes.

ORANGE COCONUT MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
• Combine orange juice, 1/4 cup melted butter and egg in large bowl. Add all remaining muffin ingredients except orange segments; stir just until moistened. Gently stir in orange segments. Spoon batter evenly into prepared muffin pan cups.
• Combine all topping ingredients in small bowl. Sprinkle evenly over muffins. Bake 18-23 minutes or until lightly browned. Cool 5 minutes; remove from pan.

COCONUT-ORANGE MINI TEA MUFFINS

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.

ORANGE COCONUT MUFFINS

Steps:

• Preheat oven to 400.
• Butter 12 (2-1/2-inch) muffin cups.
• Combine flours, wheat germ, sugar, coconut, baking soda and salt in large bowl.
• Blend sour cream, eggs and oranges in small bowl; stir into flour mixture just until moistened.
• Fold in nuts. Spoon into prepared muffin cups, filling 3/4 full.
• Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
• Remove from pan. Cool on wire rack.

MINI ORANGE MUFFINS

Steps:

• Preheat oven to 375º. Grease miniature muffin cups.
• Mix sugar and orange juice. Set aside for dipping after muffins are baked.
• Cream butter and sugar. Add sour cream alternately with the dry ingredients, just until moistened. Fold in orange peel, raisins and nuts (batter will be stiff).
• Bake at 375º for 10-12 minutes. While still warm, dip muffins in the sugar-orange juice mixture.

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.