Ingredients
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2 1/4 cups all-purpose flour
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1 tablespoon baking powder
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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1/4 teaspoon salt
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1 cup brown sugar
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2/3 cup white sugar
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1 cup flaked coconut
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2 eggs
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1/2 cup vegetable oil
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1/2 cup buttermilk
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3 carrots, grated
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1 (8 ounce) can crushed pineapple in juice
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1 tablespoon vanilla extract
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1 cup sifted confectioners' sugar
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1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F 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.