Ingredients for - Carrot Cake Muffins with Cinnamon Glaze

1. All-purpose flour 2 ¼ cups
2. Baking powder 1 tablespoon
3. Ground cinnamon 2 teaspoons
4. Ground nutmeg ¼ teaspoon
5. Ground allspice ¼ teaspoon
6. Salt ¼ teaspoon
7. Brown sugar 1 cup
8. White sugar ⅔ cup
9. Flaked coconut 1 cup
10. Eggs 2
11. Vegetable oil ½ cup
12. Buttermilk ½ cup
13. Carrots, grated 3
14. Crushed pineapple, with juice 1 (8 ounce) can
15. Vanilla extract 1 tablespoon
16. Sifted confectioners' sugar 1 cup
17. Ground cinnamon 1 teaspoon
18. Buttermilk 2 tablespoons

How to cook deliciously - Carrot Cake Muffins with Cinnamon Glaze

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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.