Adding a little bit of orange juice or orange zest to a muffin recipe can add both colour and flavour. For these muffins the focus is on the orange and the recipe uses a full orange, peel and all. The resulting muffins look beautiful and have a rich orange flavour. The coconut is not just for decoration on top but add flavour and texture to the muffin itself.
Ingredients 1 1/4 cups self raising flour
1 whole orange (peel and all)
1/4 cup of orange juice (if needed)
1/2 cup sugar
1/2 cup desiccated coconut
Extra coconut for the topping
1/2 cup milk
1/4 cup oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
Combine all the dry ingredients in a bowl.
Chop up the whole orange, peel and all. Forget juicing and grating, this recipe includes everything, which means more vitamins and a lot more fibre. The orange peel will give the muffins a nice zesty tang.
Blend the chopped oranges. I was able to do this just using a little hand blender, but you have to be careful to make sure all the peel is properly blended.
Add in all of the other liquid ingredients and blend well.
Add the mix to the bowl with the dry ingredients and combine well mixing from the middle of the bowl. The result should have a nice cake mix consistency. That is, able to be poured, but not runny.
Spoon into a lightly greased muffin tin.
Generously sprinkle the extra desiccated coconut on top. Remember the tops will expand so you should heap it on.
Bake in an oven at 180 degrees Celsius for 20 minutes.
Test that the muffins are ready by poking them with a toothpick. When the toothpick comes out dry they are ready. Take out of the oven and let rest for a few minutes before removing from the muffin tray and allowing to cool.
These muffins are great for snacks but also great as a dessert cake when served with ice cream or yogurt, and maybe a little fruit on the side.