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Carrot Cake Breakfast Muffins




Source of Recipe


Web


List of Ingredients




* 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

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
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. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
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.


Recipe