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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I would plump the raisins before adding. Ingredients:
1/4 cup butter, softened |
1/2 cup brown sugar, packed |
2 eggs |
1 cup sour cream |
1 cup carrot, shredded |
1/2 cup coconut, flaked |
1/2 cup raisins |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 cup walnuts, chopped (optional) |
Directions:
1. Preheat oven to 375°F Grease 12 muffin tins.
2. In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
3. Stir in carrots, coconut, and raisins.
4. Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
5. Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
6. Cool for five minutes on a wire rack before removing from pan.
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