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. 

Sweet Potato Muffins

Makes 24 small muffins

½ c. butter
1 ¼ c. sugar
1 ¼ c. mashed sweet potatoes
2 eggs
1 ½ c. whole wheat flour
2 t. baking powder
¼ t. salt
1 t. cinnamon
¼ t. nutmeg
1 c. milk
½ c. raisins, chopped
¼ c. chopped pecans or walnuts

Cream butter, sugar, and sweet potatoes. Add eggs; blend well. Sift together flour, baking soda, salt, and spices. Add alternately with milk to the egg batter. Do not over-mix. Fold in nuts and raisins. Place batter in greased muffin tins or paper baking cups. (You can sprinkle a little cinnamon sugar on top before baking.) Bake at 400 degrees for about 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Muffins can be frozen.

Corn Muffins

2 c. flour
2 c. cornmeal
4 T. sugar
8 t. baking powder
1 t. salt
4 eggs
2 c. evaporated milk
½ c. oil

In a bowl combine flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and oil; stir just until moistened. Fill greased muffin tins ¾ full. Bake at 400 degrees for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to cooling racks.