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Morning Muffins

TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: 1 dozen.
I like to grab one of these muffins with coffee on days when I get a late start to work. It's a quick hand-held breakfast.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup shredded carrots
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup raisins
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped nuts

Directions

  • 1. In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
  • 2. Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
  • 3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 250 calories, 13g fat (6g saturated fat), 46mg cholesterol, 174mg sodium, 30g carbohydrate (15g sugars, 2g fiber), 5g protein.

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