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.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
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!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2108
© 2014 Land O'Lakes, Inc.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Let’s discuss biscuits. No matter whether you make simple drop biscuits, cut-out biscuits or biscuits that highlight a special ingredient such as cornmeal or whole grain flour, some simple principles remain constant. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
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.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!