Delicious breakfast muffin with real carrot. Make great pot-luck contribution or brunch item

Ingredients

1/4	c. butter, softened
1/2	c. packed brown sugar
1	egg
1	egg white
1	c. fat free sour cream
1	c. shredded carrots
1/2	c. flaked coconut
3/4	c. all-purpose flour
3/4	c. whole wheat flour
1	t. baking soda
1	t. ground cinnamon
1/2	c. chopped almonds

Directions

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

Categories

Breads, Easter, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in vitamin A

Bad points High in saturated fat High in sugar