Steps to Prepare Vegan Carrot Cake Muffins Uk

Carrot Cake Muffins With Cinnamon Glaze

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Recipe Summary Carrot Cake Muffins With Cinnamon Glaze

Tasty muffins with a tangy spicy glaze!

Ingredients | Vegan Carrot Cake Muffins Uk

2 ¼ cups all-purpose flour

1 tablespoon baking powder

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon salt

1 cup brown sugar

⅔ cup white sugar

1 cup flaked coconut

2 eggs

½ cup vegetable oil

½ cup buttermilk

3 carrots, grated

1 (8 ounce) can crushed pineapple, with juice

1 tablespoon vanilla extract

1 cup sifted confectioners' sugar

1 teaspoon ground cinnamon

2 tablespoons buttermilk

Directions

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.

Info | Vegan Carrot Cake Muffins Uk

prep: 15 mins cook: 20 mins total: 35 mins Servings: 24 Yield: 24 muffins

TAG : Carrot Cake Muffins With Cinnamon Glaze

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