Carrot Cake Muffins with Cinnamon Glaze
Makes 24 muffins
Ingredients
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Muffins:
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2-1/4 cups
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all-purpose flour
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1 tablespoon
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baking powder
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2 teaspoons
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ground cinnamon
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1/4 teaspoon
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ground nutmeg
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1/4 teaspoon
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ground allspice
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1/4 teaspoon
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salt
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1 cup
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brown sugar
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2/3 cup
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white sugar
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1 cup
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flaked coconut
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2
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eggs
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1/2 cup
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vegetable oil
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1/2 cup
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buttermilk
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3
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carrots, grated
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1 (8 ounce) can
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crushed pineapple, with juice
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1 tablespoon
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vanilla extract
Vanilla Selections Options
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Glaze:
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1 cup
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sifted confectioners' sugar
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1 teaspoon
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ground cinnamon
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2 tablespoons
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buttermilk
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1/2 cup
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chopped nuts
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Cooking Instructions
Preheat oven to 375 F (190 C). Lightly grease 2 muffin pans, or use paper liners.<,br>
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. Sprinkle with chopped nuts, if desired.
Equipment List