Carrot Cake Muffins with Cinnamon Glaze
|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 cup||brown sugar|
|2/3 cup||white sugar|
|1 cup||flaked coconut|
|1/2 cup||vegetable oil|
|1 (8 ounce) can||crushed pineapple, with juice|
|1 tablespoon||vanilla extract|
|1 cup||sifted confectioners' sugar|
|1 teaspoon||ground cinnamon|
|1/2 cup||chopped 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.