Carrot Cake Muffins with Cinnamon Glaze

2-1/4 cupsall-purpose flour
1 tablespoonbaking powder
2 teaspoonsground cinnamon
1/4 teaspoonground nutmeg
1/4 teaspoonground allspice
1/4 teaspoonsalt
1 cupbrown sugar
2/3 cupwhite sugar
1 cupflaked coconut
1/2 cupvegetable oil
1/2 cupbuttermilk
3carrots, grated
1 (8 ounce) cancrushed pineapple, with juice
1 tablespoonvanilla extract
1 cupsifted confectioners' sugar
1 teaspoonground cinnamon
2 tablespoonsbuttermilk
1/2 cupchopped nuts


Preheat oven to 375 F (190 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. Sprinkle with chopped nuts, if desired.

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