Ingredients
1/4 cup butter, softened1/2 cup packed brown sugar2 large eggs1 cup sour cream1 cup shredded carrots1/2 cup sweetened shredded coconut1/2 cup raisins1-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 cup chopped nuts
Preparation
In a small 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 three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
