About this recipe:If you like carrot cake, you will love these little carrot muffins. The cinnamon glaze is a must - super easy to make, so you won't regret it. This recipe makes a lot of muffins - nice for a cake sale or to bring to work.
280g plain flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
220g dark brown soft sugar
125g caster sugar
100g desiccated coconut
120ml vegetable oil
3 carrots, grated
1 (227g) tin pineapple, drained and pureed
1 tablespoon vanilla extract
120g sifted icing sugar
1 teaspoon ground cinnamon
2 tablespoons buttermilk
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / Gas 5. Lightly grease 2 muffin tins, or use paper cases.
In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in dark brown soft sugar, caster sugar and coconut. In a separate bowl, combine eggs, oil, 110ml buttermilk, carrots, pineapple and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix just until moistened (don't over mix). Fill muffin cases 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 icing sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.