Morning muffins chock-full of fresh carrot, coconut and raisins.
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1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter softened
1 cup sour cream
2 large Land O Lakes® Eggs
1/2 cup sweetened flaked coconut
1/2 cup raisins
2 medium (1 cup) carrots, shredded
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
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 batter; stir just until moistened.
Spoon batter evenly into prepared pan. Bake 20-25 minutes or until lightly browned.
Texas-Size Muffins: Spoon into greased Texas-size muffin pan cups. Bake 28-32 minutes or until lightly browned. 6 muffins.
Mini Muffins: Spoon into greased mini-muffin pan. Bake 15-18 minutes or until lightly browned. 32 muffins.
Mini-Loaves: Spoon into two greased mini (5 3/4x3-inch) loaf pans. Bake 32-37 minutes or until toothpick inserted in center comes out clean. 2 loaves.
Explore reviews fromour online community
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.