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Sour Cream Carrot Muffins

Sour Cream Carrot Muffins

Apple jelly gives a hint of sweetness to these tender cinnamon-carrot muffins.

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20 min
Prep Time
50 min
Total Time



1 3/4 cups all-purpose flour

1/3 cup firmly packed brown sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1/2 cup Land O Lakes® Fat Free Half & Half

1/4 cup Land O Lakes® Butter, melted

1/4 cup apple jelly, melted

1 large Land O Lakes® Egg

2 cups (about 5 medium) peeled, shredded carrots


2 tablespoons apple jelly, melted

How to make

  1. STEP 1

    Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups; set aside.

  2. STEP 2

    Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.

  3. STEP 3

    Combine all remaining muffin ingredientsexceptcarrots in another bowl. Stir with whisk until smooth.

  4. STEP 4

    Stir flour mixture into sour cream mixture until well mixed. Gently stir in carrots. (Batter will be thick.)

  5. STEP 5

    Spoon batter into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately brush with melted jelly. Cool 5 minutes before removing from pans.

Tip #1

- Shredded carrots are available in the produce section of the supermarket.

Tip #2

- If desired, add 1/2 cup of your favorite chopped nuts to batter.

Nutrition (1 muffin)

190 Calories
7 Fat (g)
35 Cholesterol (mg)
270 Sodium (mg)
30 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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