Carrot Cake Muffins With Cinnamon Glaze

Ingredients

• Servings: 24
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup brown sugar
• 2/3 cup white sugar
• 1 cup flaked coconut
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 3 carrots, grated
• 1 (8 ounce) can crushed pineapple, with juice
• 1 tablespoon vanilla extract
• 1 cup sifted confectioners' sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons buttermilk

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease 2 muffin pans, or use paper liners.
• in a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. mix in brown sugar, white sugar and coconut. in a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. make a well in the middle of the flour mixture and add the egg/buttermilk mixture. mix until batter is moistened. fill muffin cups 3/4 full.
• bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. allow to cool.
• in a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. mix until smooth, then refrigerate until thickened. drizzle over cooled muffins.