Carrot Cake Muffins with Cinnamon Glaze
flour, juice, sugar, carrots, brown sugar, buttermilk, coconut, eggs, baking powder, vanilla, cinnamon
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
Directions for Carrot Cake Muffins with Cinnamon Glaze Recipe
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.
Read the full directions on Allrecipes.com
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