Carrot Cake Muffins with Cinnamon 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 powdered sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons buttermilk
Method:
  • Preheat oven to 375 degrees F (190 degrees 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.

Post a Comment