Carrot Cake Muffins with Cinnamon Glaze

Name: Carrot Cake Muffins with Cinnamon Glaze
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 237 milliliters brown sugar; 2 Tbsps buttermilk; 227 grams crushed pineapple, with juice; 3 carrots, grated; 237 milliliters flaked coconut; 237 milliliters sifted confectioners sugar; 2 eggs; 532 milliliters all-purpose flour; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 0 teaspoons salt; 1 Tbsp vanilla extract; 118 milliliters vegetable oil; 158 milliliters white sugar

Carrot Cake Muffins with Cinnamon Glaze is a vegetarian morn meal. This recipe makes 24 servings with 187 calories, 2g of protein, and 6g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have confectioners' sugar, vanillan extract, vegetable oil, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

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

Equipment you will use

Oven

In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt.

Ingredients you will need

Baking Powder

Allspice

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Brown Sugar