Muffin's Fir My Special Muffins!
1/2 cup firmly packed brown sugar
1/4 cup Butter, softened
1 cup Sour Cream
2 Eggs
1/2 cup flaked coconut
1/2 cup raisins
1 cup carrots, shredded
1/4 cup Butter, softened
1 cup Sour Cream
2 Eggs
1/2 cup flaked coconut
1/2 cup raisins
1 cup carrots, shredded
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Heat oven to 375*. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy about 2 minutes. Add sour cream and eggs. Continue beating until well mixed another 2 minutes. Fold in coconut, raisins and carrots by hand.
Stir together flour, baking soda and cinnamon in medium bowl. Add flour mixture to sour cream mixture, stir just until moistened.
Spoon batter into greased 12-cup muffin pan. Bake for 20 to 25 minutes or until lightly browned.
Makes 1 dozen muffins
1 teaspoon baking soda
1 teaspoon ground cinnamon
Heat oven to 375*. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy about 2 minutes. Add sour cream and eggs. Continue beating until well mixed another 2 minutes. Fold in coconut, raisins and carrots by hand.
Stir together flour, baking soda and cinnamon in medium bowl. Add flour mixture to sour cream mixture, stir just until moistened.
Spoon batter into greased 12-cup muffin pan. Bake for 20 to 25 minutes or until lightly browned.
Makes 1 dozen muffins
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