Breakfast

Morning Carrot Muffins is for Breakfast.

Morning Carrot Muffins takes 20 minutes to prepare.

Morning Carrot Muffins takes 20 minutes to cook.

Morning Carrot Muffins makes 18 servings.

The ingredients for Morning Carrot Muffins are:

.25 cup butter, softened
.5 cup packed brown sugar
2 eggs
1 cup (8 oz.) sour cream
1 cup shredded carrots
.5 cup flaked coconut
.5 cup raisins
1.5 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
.5 cup chopped nuts (walnuts)

Here is how you make Morning Carrot Muffins:

In a medium mixing bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in 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 three fourths full. Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.Yield: 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user PAULA64.

The nutritional information for Morning Carrot Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 165.6

• Total Fat: 8.8 g
• Cholesterol: 36.0 mg
• Sodium: 114.5 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 1.0 g
• Protein: 3.0 g