I had carrots that needed to be used up; this muffin recipe had simple ingredients I had on hand. I worried a little because the batter almost completely filled my muffin cups, but the recipe doesn’t call for baking powder, only soda, so they didn’t over-rise. I simply finely chopped my carrots in my mini-food processor so I didn’t have scraped knuckles. Have your pan and ingredients all ready before you start mixing, and preheat your oven too.
These are good hot or cold, so they would be perfect to have baked ahead for breakfast on the run; we like them with soup or main-dish salad meals.
2 Tablespoons Butter -- softened
1/4 cup Brown Sugar -- packed (2 ounces)
1 Large Egg
1/2 cup Sour Cream -- (8 ounces)
1/2 cup Carrots -- Shredded or finely chopped (2 ounces)
1/4 cup Coconut -- 1.125 ounces
1/4 cup Raisins, Seedless -- 1.25 ounces
3/4 cup Flour, All-purpose -- 3.375 ounces
1/2 teaspoon Soda
1/2 teaspoon Cinnamon
1/4 cup Nuts – chopped—1 ounce
In a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.
Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.
Fill greased or paper-lined muffin cups nearly full. Bake in a preheated oven at 375° for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1/2 dozen.
The batter completely fills the muffin cup, that's OK because it only uses soda, not baking powder.
Adapted from "Taste of Home Recipe Card Collection Spring 2014"