Scissor Icon

Carrot Cake Muffins with Cinnamon Glaze

Muffins:
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
2eggs
1/2 cupvegetable oil
1/2 cupbuttermilk
3carrots, grated
Page 1
Scissor Icon

Carrot Cake Muffins with Cinnamon Glaze - Ingredients Continued

1 (8 ounce) cancrushed pineapple, with juice
1 tablespoonvanilla extract
Glaze:
1 cupsifted confectioners' sugar
1 teaspoonground cinnamon
2 tablespoonsbuttermilk
1/2 cupchopped nuts
Page 2
Scissor Icon
Page 3
Scissor Icon

Carrot Cake Muffins with Cinnamon Glaze - Instructions

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

Page 4
Scissor Icon

Carrot Cake Muffins with Cinnamon Glaze - Instructions Continued

over cooled muffins. Sprinkle with chopped nuts, if desired.

Page 5