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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.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
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