Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Morning muffins chock-full of fresh carrot, coconut and raisins.
Heat oven to 375°F. Grease 12-cup muffin pan; set aside.
Combine sugar and butter in 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 bowl. Add flour mixture to sour cream mixture; stir just until moistened.
Spoon batter evenly into prepared pan. Bake 20-25 minutes or until lightly browned.
Dietary Fiber: 1g
I made these as 12 muffins. Everyone loved them, even a friend who claims not to like carrots or coconut. Very moist and not too sweet. Tomorrow I'll be making a double batch so they last a little longer.
The muffin is very moist and quite dense-- to the point of being heavy. Texture is nice and color and aroma are pleasant. It makes a better mini loaf than muffin.
These muffins are really yummy---make great mini-size muffins, too. Our batches have disappeared quickly! Even got a certain picky child to try these and she said they taste like pumpkin bread.We've also had fun with the recipe name!
less flavorful than expected; pineapple would have been a good addition
These are wonderful warm a bit in the micro. I gave the recipe to a friend and she made the mini loaves spread with cream cheese and she loved them Nice and moist
These are moist, sweet and I, yes, will definitely make them again. I enjoy them at breakfast with a bowl of fruit.....warm a tad in your micro first and enjoy!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2108
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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