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Raisin Carrot Muffins

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 12 muffins
For a light breakfast, spread butter or honey on these tasty muffins, and sit back and relax with a warm cup of coffee or tea.

1/2 cup firmly packed brown sugar
1/4 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1/2 cup flaked coconut
1/2 cup raisins
2 medium (1 cup) carrots, shredded
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

Heat oven to 375°F. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add sour cream and eggs. Continue beating until well mixed (1 to 2 minutes). Stir in coconut, raisins and carrots by hand.

Stir together flour, baking soda and cinnamon in medium bowl. Add flour mixture to sour cream mixture; stir just until moistened.

Spoon batter into greased 12-cup muffin pan. Bake for 20 to 25 minutes or until lightly browned.


Prepare muffins as directed above. Bake as directed below.

Giant-Size Muffins: Spoon into greased giant-size muffin pan. Bake for 28 to 32 minutes or until lightly browned. Makes 6 giant size muffins.

Mini Muffins: Spoon into greased mini muffin pan. Bake for 15 to 18 minutes or until lightly browned. Makes 32 mini muffins.

Muffin-Tops: Spoon into greased muffin-top pan. Bake for 14 to 18 minutes or until lightly browned. Makes 8 muffin-tops.

Mini Loaves: Spoon into two greased 5x3-inch loaf pans. Bake for 32 to 37 minutes or until toothpick inserted in center comes out clean. Makes 2 mini loaves.

Source: DianasDesserts.com
Date: Aug 5, 2002


Reviewer: Don Ball
Omitted the coconut, doubled the raisins, and increased the carrots by 50%. Made about 36-40 mini muffins. These cry out for a cream cheese frosting. Thank You.

Reviewer: felicia
I loved it. Made some cream cheese topping and sprinkled it with walnuts. My colleagues loved it too! Great recipe! Thanks Diana


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