Carrot Muffins

Posted on by

These carrot muffins are a perfect breakfast choice – not too sweet and packed with healthy ingredients. And if you’re solo these carrot muffins freeze very well. I individually wrap them in small plastic sandwich bags then place them in a larger 1 gallon freezer bag. When I’m in a hurry, I can easily grab one and go.

Carrot Muffins with wheat germ
  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1-1/2 cups grated carrots
  • 1/2 cup sweetened shredded coconut
  • 1/2 cups raisins
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat white flour
  • 1 Tablespoon wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 cup chopped nuts

In a medium bowl, cream the butter and brown sugar. Add the sour cream then add the eggs one at a time beat well but don’t over beat. Stir in the carrots, coconut and raisins.

In a small bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Then combine with the creamed mixture just until moist. Fold in the nuts.

Fill greased or paper lined muffin cups three-fourths full. Make at 375 for 20-25 minutes or until a tooth pick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.