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1.
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Preheat oven to 375*F. Lightly grease 2 muffin pans, or use paper liners.
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2.
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In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt.
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Mix in brown sugar, white sugar and coconut.
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In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla.
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Make a well in the middle of the flour mixture and add the egg/buttermilk mixture.
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Mix until batter is moistened.
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Fill muffin cups 3/4 full.
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3.
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Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.
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Allow to cool.
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4.
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In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk.
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Mix until smooth, then refrigerate until thickened.
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Drizzle over cooled muffins.
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My Note: * I used applesauce instead of oil and found the muffins to be really nice and moist!
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as will as it made it light and fluffy!
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and I even added golden raisins.
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Am sharing it several places and plan to bring recipe cards with me.
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Doesn't even really need the frosting.
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I put the coconut into the blender to shred it more (I don't like long pieces of coconut!).
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I'll also chop the pineapple in a food processor before adding it--I didn't care for the chunks.
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Had these at our egg hunt today, and all the kids liked them.
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Even the ones who didn't like carrots or pineapple or coconut!
