Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Servings: 24 | Yield: 24 muffins
I am so glad that I finally decided to try this awesome recipe! What I love about this recipe of the muffin is the glaze. It tastes a little spicy and tangy which is new to me. I love the extra taste. I know that your mouth is watering just by reading this so all you need to do is to follow the steps! Enjoy!
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 large eggs eggs
½ cup of vegetable oil
½ cup buttermilk
3 medium (blank)s carrots, grated
1 (8 ounces) can crushed pineapple, with juice
1 tablespoon vanilla extract
1 cup sifted confectioners’ sugar
1 teaspoon ground cinnamon
2 tablespoons buttermilk
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Apply cooking spray in 2 muffin pans.
Step 3: In a large mixing bowl, add 2 teaspoons cinnamon, flour, allspice, 1/4 teaspoon nutmeg, salt, baking soda, coconut, white and brown sugar. Stir until well mixed.
Step 4: In another medium mixing bowl, add in 1/2 cup buttermilk, eggs, oil, pineapple, vanilla, and carrots. Stir until well blended.
Step 5: Create a well in the center of the flour mixture. Pour in the egg and buttermilk mixture. Mix until the batter becomes moist. Fill each muffin cup with the batter.
Step 6: Place inside the preheated oven and bake for 20 to 25 minutes or until the top bounces back when touched.
Step 7: Remove from the oven let it sit on a wire rack to cool at room temperature.
Step 8: N a small mixing bowl, add in 1 teaspoon cinnamon, 3 tablespoons buttermilk, and confectioners’ sugar. Stir until the texture becomes smooth. Place inside the fridge to chill until thick.
Step 9: Drizzle on top of the muffins.
Step 10: Serve and enjoy!
Per Serving: 193.4 calories; protein 2.2g 4% DV; carbohydrates 33.3g 11% DV; fat 6g 9% DV; cholesterol 15.8mg 5% DV; sodium 95.8mg 4% DV.
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