Apple jelly gives a hint of sweetness to these tender cinnamon-carrot muffins.
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Muffins
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
Glaze
2 tablespoons apple jelly, melted
STEP 1
Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups; set aside.
STEP 2
Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.
STEP 3
Combine all remaining muffin ingredientsexceptcarrots in another bowl. Stir with whisk until smooth.
STEP 4
Stir flour mixture into sour cream mixture until well mixed. Gently stir in carrots. (Batter will be thick.)
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.
- Shredded carrots are available in the produce section of the supermarket.
- If desired, add 1/2 cup of your favorite chopped nuts to batter.
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