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Carrot Cake Muffins with Cinnamon Glaze Recipe

Recipe by: TPADULA

"Tasty muffins with a tangy spicy glaze!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
  • 2In 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.
  • 3Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
  • 4In 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.
Ingredients
  • 24 servings
  • 193 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    193
    10%
  • Fat:
    6
    9%
  • Carbs:
    33.3
    11%
  • Protein:
    2.2
    4%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

5 Photos in the recipe
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