 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
I like to grab one of these muffins with coffee on days when I get a late start to work. It's a quick breakfast-in-hand. Ingredients:
1/4 cup butter, softened |
1/2 cup packed brown sugar |
2 eggs |
1 cup (8 ounces) sour cream |
1 cup shredded carrots |
1/2 cup flaked coconut |
1/2 cup raisins |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 cup chopped nuts |
Directions:
1. In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
2. Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
|
|