Orange, Coconut, Sour Cream Muffins

    45 minutes

    Very orange muffins with a touch of coconut and a dollop or two of sour cream. A quick and easy recipe, everything into one bowl, all beaten together, spooned into patty pans and cooked.


    Victoria, Australia
    6 people made this

    Makes: 18 muffins

    • 2 cups self raising flour
    • 1/2 cup dessicated coconut
    • 1 1/2 cups sugar
    • 1 cup sour cream
    • 113g butter, softened
    • 1/4 cup orange juice
    • 2 eggs
    • finely grated zest of 2 oranges
    • Icing
    • 2 cups icing sugar
    • finely grated zest of 1 orange
    • enough sour cream to make a spreadable consistency
    • shredded coconut

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C and line 2 muffin trays with patty pans.
    2. Using an electric mixer, beat everything together (except the icing ingredients) until really well combined.
    3. Evenly fill patty pans. I used extra large patty pans and only got 17 muffins from the mix. The amount you get depends on the size of the patty pans.
    4. Cook for 20 - 25 minutes for large muffins, 15 - 20 minutes for smaller ones, until golden brown and a skewer comes out clean.
    5. Cool and ice.
    6. Icing

    7. Mix the icing sugar, zest and sour cream together. Pipe or spoon on to muffins. Decorate with shredded coconut.

    See it on my blog

    Shazzies cookbook

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