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    Carrot Cake Muffins with Cinnamon Glaze*

    Source of Recipe

    T. Padula

    Recipe Introduction

    "Tasty muffins with a tangy spicy glaze!"

    Recipe Link:

    List of 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 confectioners' sugar
    1 teaspoon ground cinnamon
    2 tablespoons buttermilk


    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.




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