Coconut Orange Mini Tea Muffins Food

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 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.

MINI DOUGHNUT MUFFINS

Steps:

• For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
• Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
• For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
• Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.

GOLDEN COCONUT ALMOND MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
• In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
• In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan.
• Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.

ORANGE TEA MUFFINS

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.

ORANGE TEA MUFFINS

Steps:

• 1. Combine flour, sugar, baking powder, and salt. Blend well.
• 2. Melt butter. Remove from heat and stir in the orange juice, eggs, and orange rind. Beat
• 3. Add the optional berries and/or coconut.
• 4. Stir the liquid into the dry mixture and blend until just moistened. Spoon into well-greased muffin cups.
• 5. Bake 375 for 15-20 minutes.

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!.

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.