Ingredients
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1 1/2
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1/2
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2
-
1/2
-
1/2
-
2
-
1/2
-
2
-
1/2
-
-
-
-
-
-
Directions
Coconut-Orange Mini Tea Muffins, 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!), These were great! I had some very ripe bananas, so used 1/2 cup of mashed banana instead of the butter The bananas made them fat free, and you can’t tell they are in there They’re perfectly sweet and light, nice for an after-dinner treat!
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Steps
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1
Done
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Preheat Oven to 350f. |
|
2
Done
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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. |
|
3
Done
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in a Separate Bowl, Combine Melted Butter, Orange Peel, Orange Juice and Eggs Until Well Blended. |
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4
Done
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Add Coconut, Then Stir Into Flour Mixture Until Just Combined. |
|
5
Done
|
Do not Overmix. |
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6
Done
|
Spoon Into Muffin Cups and Sprinkle a Little Extra Coconut on the Tops of Each Muffin. |
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7
Done
|
Bake Approximately 15 Minutes, or Until Lightly Golden Around the Edges. |
|
8
Done
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or, If You Wish to Make Standard-Size Muffins, Bake at 375f For Approximately 22 to 25 Minutes. |
