Carrot Cake Muffins with Cinnamon Glaze
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.
Anweisungen
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.