Carrot Cake Muffins with Cinnamon Glaze recipe
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Ingredients
- 2 ¼ cups all-purpose flour 1 tablespoon baking powder 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon salt 1 cup brown sugar ⅔ cup white sugar 1 cup flaked coconut 2 eggs ½ cup vegetable oil ½ 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
Nutrition Info
- 193.4 caloriescarbohydrate: 33.3 gcholesterol: 15.8 mgfat: 6 gfiber: 1.1 gprotein: 2.2 gsaturatedFat: 1.7 gservingSize: -sodium: 95.8 mgsugar: 22.9 gtransFat: : -unsaturatedFat: : -
Directions Carrot Cake Muffins with Cinnamon Glaze
Directions
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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.