Carrot Cake Muffins with Cinnamon Glaze |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Tasty muffins with a tangy spicy glaze! Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
2. 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.
3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
4. 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.
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