Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrot Cake Muffins With Cinnamon Glaze Happy Easter Everyone! Recipe
    Lost? Site Map

    Carrot Cake Muffins With Cinnamon Glaze Happy Easter Everyone!

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    CHEF GRPA's Note:

    Tasty muffins full of carrot, pineapple, and coconut with a tangy, spicy buttermilk glaze!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Preheat oven to 375*F. Lightly grease 2 muffin pans, or use paper liners.
    2. 2
      2. 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.
    3. 3
      3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
    4. 4
      4. 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.
    5. 5
      My Note: * I used applesauce instead of oil and found the muffins to be really nice and moist! as will as it made it light and fluffy! and I even added golden raisins. Am sharing it several places and plan to bring recipe cards with me. Doesn't even really need the frosting. I put the coconut into the blender to shred it more (I don't like long pieces of coconut!). I'll also chop the pineapple in a food processor before adding it--I didn't care for the chunks. Had these at our egg hunt today, and all the kids liked them. Even the ones who didn't like carrots or pineapple or coconut!

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Carrot Cake Muffins With Cinnamon Glaze Happy Easter Everyone!

    Serving Size: 1 (68 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 169.7
     
    Calories from Fat 55
    32%
    Total Fat 6.1 g
    9%
    Saturated Fat 1.7 g
    8%
    Cholesterol 15.7 mg
    5%
    Sodium 104.4 mg
    4%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 1.3 g
    5%
    Sugars 15.9 g
    63%
    Protein 2.2 g
    4%

    Ideas from Food.com

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes