Ingredients
24
24 servings
- •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 eggs
- •½ cup vegetable oil
- •½ 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
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
- 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.
- Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 193
- Carbohydrate: 33g
- Fat: 6g
- Fiber: 1g
- Protein: 2g
- Sugar: 23g
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