Morning Muffins - Breakfast

Morning Muffins

¼ c butter, softened
½ c packed brown sugar
2 eggs
1 c (8 ounces) sour cream
1 c shredded carrots
½ c flaked coconut
½ c raisins
1 ½ c all purpose flour
1 t baking soda
1 t ground cinnamon
½ c chopped nuts

In a small 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 lines 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