Carrot Cake Muffins With Cinnamon Glaze Food
CARROT CAKE MUFFINS WITH CINNAMON GLAZE
Tasty muffins with a tangy spicy glaze!
Provided by TPADULA
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 33.3 g, Cholesterol 15.8 mg, Fat 6 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 95.8 mg, Sugar 22.9 g
CARROT MUFFINS
Delicious carrot muffins that are full of flavour!
Provided by ChloeFrances4792
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
- Top and tail, then peel and grate the carrots.
- Combine the carrots, sugar and margarine in a bowl.
- Sift in the flour, cinnamon and baking powder.
- Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
- Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.
CARROT CAKE MUFFINS WITH CINNAMON GLAZE
Yummy muffins that taste like carrot cake and are filled with pineapple and coconut. The glaze is tangy and goes great with these muffins! Recipe given by a friend. Next time I make them, I will try cutting down the sugar and using applesauce instead of the oil. Please let me know if you try them!
Provided by Redsie
Categories Quick Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 193.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 17.9, Sodium 99.4, Carbohydrate 32.9, Fiber 0.9, Sugar 22.8, Protein 2.2
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