1 cup of butter
3/4 cup of sugar
2 eggs
1 cup of cooked and mashed carrots
2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of shredded coconut
For the orange glaze: 2 1/2 tablespoons of butter at room temperature, 1 1/2 cups of confectioners' sugar sifted, 1 1/2 tablespoons of orange juice, 3/4 teaspoon of grated orange zest
1 cup of butter
3/4 cup of sugar
2 eggs
1 cup of cooked and mashed carrots
2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of shredded coconut
For the orange glaze: 2 1/2 tablespoons of butter at room temperature, 1 1/2 cups of confectioners' sugar sifted, 1 1/2 tablespoons of orange juice, 3/4 teaspoon of grated orange zest
Preheat the oven to moderate temperature (325°F)
Mix together the butter, sugar, eggs, and carrots
Add the flour, baking powder, and salt, and mix well
Add the shredded coconut and mix well
Drop this dough onto a greased baking sheet, leaving about 5 cm between each muffin
Bake in the moderate temperature oven (325°F) for 10 to 12 minutes, or until the muffins are cooked through
While the muffins are baking, prepare the orange glaze: beat together the butter and confectioners' sugar, then add the orange juice and grated zest
Remove the muffins from the oven, let them cool, and top with the orange glaze
Yield: 122 muffins.
