Delicious Diabetic Carrot Cake Muffins

• 2 cups self-rising flour
• 1 egg
• 1 teaspoon cinnamon
• 3/4 cup sour cream
• 1/4 cup Splenda brown sugar blend (see note at bottom)
• 1/2 cup butter, melted
• 3/4 cup pureed carrot (I use canned)
• 1/3 cup unsweetened crushed canned pineapple, drained
• 1 teaspoon vanilla
• 1/2 cup walnuts, chopped
• 1/2 cup unsweetened dried shredded coconut

1. NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
2. Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
3. Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
4. Add the dry ingredients and stir just until blended.
5. Fold in the nuts and coconut.
6. Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
7. Cool in pan for 15 minutes, then transfer to a wire rack.

flour, egg, cinnamon, sour cream, brown sugar, butter, pureed carrot, pineapple, vanilla, walnuts, coconut

Taken from www.food.com/recipe/delicious-diabetic-carrot-cake-muffins-161038 (may not work)