Carrot Morning Muffins

• 1/4 cup butter, softened
• 1/2 cup brown sugar, packed
• 2 eggs
• 1 cup sour cream
• 1 cup carrot, shredded
• 1/2 cup coconut, flaked
• 1/2 cup raisins
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 cup walnuts, chopped (optional)

1. Preheat oven to 375u0b0F Grease 12 muffin tins.
2. In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
3. Stir in carrots, coconut, and raisins.
4. Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
5. Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
6. Cool for five minutes on a wire rack before removing from pan.

butter, brown sugar, eggs, sour cream, carrot, coconut, raisins, flour, baking soda, ground cinnamon, walnuts

Taken from www.food.com/recipe/carrot-morning-muffins-283437 (may not work)