Morning Muffins

Morning Muffins

TOTAL TIME: Prep: 20 min. Bake: 20 min. MAKES: 12 servings

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 all-purpose flour
  1 teaspoon baking soda
  1 teaspoon ground cinnamon
  1/2 cup chopped nuts (I omitted)

Directions
In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
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.
Originally published as Morning Muffins in Taste of Home February/March 2008, p15

I liked these. They were very moist. Brian thought it was weird eating carrot in a muffin until I pointed out to him that the crunchies he thought were carrot were probably coconut. And despite the fact that they have carrot and raisins, they are not very healthy muffins. They are, however, a good way to get a toddler to eat a vegetable for breakfast.