Special muffins chock-full of fresh carrot, coconut and raisins.
Heat oven to 375°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream and eggs. Continue beating until well mixed. Stir in coconut, raisins and carrots.
Stir together flour, baking soda and cinnamon in medium bowl. Add flour mixture to sour cream mixture; stir just until moistened.
Spoon batter into greased 12-cup muffin pan. Bake for 20 to 25 minutes or until lightly browned.
VARIATIONS:
Prepare muffins as directed above. Bake as directed below.
Giant-Size Muffins: Spoon into greased giant-size muffin pan. Bake for 28 to 32 minutes or until lightly browned. 6 muffins.
Mini Muffins: Spoon into greased mini muffin pan. Bake for 15 to 18 minutes or until lightly browned. 32 muffins.
Muffin-Tops: Spoon into greased muffin-top pan. Bake for 14 to 18 minutes or until lightly browned. 8 muffin-tops.
Mini Loaves:
Spoon into two greased 5 3/4x3-inch loaf pans. Bake for 32 to 37 minutes or until toothpick inserted in center comes out clean. 2 loaves.
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