CARROT MUFFINS WITH SOUR CREAM RECIPES
SOUR CREAM CARROT MUFFINS RECIPE | LAND O’LAKES
Apple jelly gives a hint of sweetness to these tender cinnamon-carrot muffins.
Provided by Land O'Lakes
Categories Muffin Sour Cream Carrot Cinnamon Vegetable Cream Dairy Breakfast and Brunch
Total Time 0 minutes
Prep Time 20 minutes
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups; set aside.
- Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.
- Combine all remaining muffin ingredientsexceptcarrots in another bowl. Stir with whisk until smooth.
- Stir flour mixture into sour cream mixture until well mixed. Gently stir in carrots. (Batter will be thick.)
- Spoon batter into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately brush with melted jelly. Cool 5 minutes before removing from pans.
Nutrition Facts : Calories 190 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 35 milligrams, SodiumContent 270 milligrams, CarbohydrateContent 30 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams
CARROT MORNING MUFFINS RECIPE - FOOD.COM
Make and share this Carrot Morning Muffins recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Grease 12 muffin tins.
- In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
- Stir in carrots, coconut, and raisins.
- Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
- Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for five minutes on a wire rack before removing from pan.
Nutrition Facts : Calories 224.3, FatContent 11.2, SaturatedFatContent 7.2, CholesterolContent 53.9, SodiumContent 166.2, CarbohydrateContent 28.4, FiberContent 1.6, SugarContent 13.2, ProteinContent 3.8
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