Morning Muffins

 

1/4 c. butter, softened

1/2 c. packed brown sugar

2 eggs

1 c. sour cream

1 c. shredded carrots

1/2 c. flaked coconut

1/2 c. dried cranberries 

1-1/2 c, all-purpose flour

1 t. baking soda

1 t. cinnamon

1/2 c. chopped nuts

In a small mixing bowl, cream butter and

brown sugar. Add eggs and sour cream;

beat well. Stir in the carrots, coconut and

dried cranberries. Combine 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. Makes 1 dozen.