Morning Muffins Recipe It like to grab one of these muffins with coffee on days when I get a late start to work. It’s a quick breakfast-in-hand. From Sandy Szerensci Masontown, Pennsylvania

1/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1 cup (8 ounces) sour cream
1 cup shredded carrots
1/2 cup flaked coconut
1/2 cup raisins
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped nuts

Method:
In a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the 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-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.

Morning Muffins Recipe