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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Great for an on-the-run breakfast...full of fresh carrots, coconut and raisins. Ingredients:
1/2 cup firmly packed brown sugar |
1/4 cup butter, softened |
1 cup sour cream |
2 eggs |
1/2 cup flaked coconut |
1/2 cup raisins |
2 medium carrots, shredded (1 cup) |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
Directions:
1. Heat oven to 375 degrees.
2. Combine sugar and butter in large mixing bowl.
3. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
4. Add sour cream and eggs.
5. Continue beating until well mixed (1 to 2 minutes).
6. Stir in coconut, raisins and carrots by hand.
7. In separate bowl, combine flour, baking soda, and cinnamon.
8. Add flour mixture to sour cream mixture and stir until just moistened.
9. Spoon batter into greased 12-cup muffin pan.
10. Bake for 20 to 25 minutes or until lightly browned.
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