Carrot Morning Muffins Jan Peterson

¼ cup butter softened ½ cup packed brown sugar

2 eggs 1 cup sour cream

1 cups shredded carrots ½ cup flaked coconut

1 ½ cups flour 1 tsp. baking soda

1 tsp. ground cinnamon

½ cup chopped nuts

In bowl, cream butter and brown sugar. Add eggs and sour cram, beat well. Stir in the carrots, coconut and raisins. Combine the flour, baking soda and cinnamon,; stir into creamed mixture 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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. (Note: I threw everything into the food processor except the nuts (including small carrots). At the end I threw in the nuts. They came out good!