Good Morning Muffins

Terri Juwan's Note:

Great for an on-the-run breakfast...full of fresh carrots, coconut and raisins.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• ½ cup firmly packed brown sugar
• ¼ cup butter , softened
• 1 cup sour cream
• 2 eggs
• ½ cup flaked coconut
• ½ cup raisins
• 2 medium carrots , shredded (1 cup)
• 1 ½ 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.

Reviews

[Nickeletta]

This recipe made two very nice mini bread loaves... I substituted vanilla yogurt for the sour cream, and pecans because I didn't have any coconut. Made a wonderfully moist tasty bread!

[AmandaMcMom]

So Glad I found this recipe again, this is by far my favorite muffin recipe! I wanted to let you know. The only changes I made was, Plain Yogurt, whole wheat flour I soak the raisins in warm water, I used regular organic sugar cause I dont have brown, and I added 2 tbs Ground Flax seeds. Thanks for a great recipe. These always turn out moist and with the perfect amount of crispyness on the edges. This is a standby in our house!