350g / 12oz Odlums Cream Plain Flour
150ml / 1/4 pt Orange Juice
75g / 3oz Melted Butter
1 Egg
75g/3oz Caster Sugar
Pinch of Salt
1 1/2 teaspoons Baking Powder
Level teaspoon Bread Soda
1 tin Mandarin Orange Segments (drained)


50g/2oz Shamrock Desiccated Coconut
50g/2oz Caster Sugar
25g/1oz Butter
Grated Rind of Half an Orange


  1. 1. Preheat oven to 190°C/375°F/Gas 5. Line a 12 muffin tray with paper cases.
  2. 2. Make the topping by rubbing all the ingredients together in a small bowl.
  3. 3. Next, make the muffins by mixing the orange juice, melted butter and egg together. Add all the remaining ingredients accept the orange segments; stir until just moistened.
  4. 4. Gently stir in the segments. Spoon into prepared tin. Sprinkle the topping over the 12 muffins and bake for about 20 minutes until lightly browned.
  5. 5. Allow to stand in tin for 5 minutes then cool on a wire tray.