• 2-1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup brown sugar
• 2/3 cup white sugar
• 1 cup flaked coconut
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 3 carrots, grated
• 1 (8 ounce) can crushed pineapple, with juice
• 1 tablespoon vanilla extract
• 1 cup sifted powdered sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons buttermilk

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.

by Pak101.com (few years ago!) / 652 views