Carrot Cake Muffins with Cinnamon Glaze

Ingredients

• 2.25 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground allspice
• 0.25 teaspoons salt
• 1 cup brown sugar
• 0.67 cups white sugar
• 1 cup flaked coconut
• 2 eggs
• 0.5 cups vegetable oil
• 0.5 cups buttermilk
• 3 carrots , grated
• 1 can crushed pineapple , 8 ounce
• 1 tablespoon vanilla extract
• 1 cup sifted confectioners' sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons buttermilk

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.

2. 2

   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.

3. 3

   Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.

4. 4

   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.