Sour Cream Carrot Muffins

• 1 3/4 cups all-purpose flour
• 1/3 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup Land O Lakes Fat Free Half & Half
• 1/4 cup Land O Lakes Butter, melted
• 1/4 cup apple jelly, melted
• 1 Land O Lakes Egg
• 2 cups (about 5 medium) peeled shredded carrots
• 2 tablespoons apple jelly, melted

1. Heat oven to 375F.
2. Place paper baking cups into 12 muffin pan cups; set aside.
3. Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.
4. Combine all remaining muffin ingredients except carrots in another bowl.
5. Stir with whisk until smooth.
6. Stir flour mixture into sour cream mixture until well mixed.
7. Gently stir in carrots.
8. (Batter will be thick.)
9. Spoon batter into prepared muffin cups.
10. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
11. Immediately brush with melted jelly.
12. Cool 5 minutes before removing from pans.

flour, brown sugar, baking powder, ground cinnamon, baking soda, salt, sour cream, butter, apple jelly, egg, carrots, apple jelly

Taken from www.landolakes.com/recipe/1538/sour-cream-carrot-muffins (may not work)