Description
Tasty muffins with a tangy spicy glaze!
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 24