The morning air suddenly has that nip in it again, as it does every year around this time. It’s the nippy hint of the new school year, the wonderfully fragrant NY apple picking season and preparation for pumpkin pies, trick or treating and holiday shopping, decorating and baking.
It’s when this happens, when the season begins to change from summer to fall, that I start making a different type of breakfast treat – hearty morning muffins. This recipe comes from Land-O-Lakes’ Treasury of Country Heritage Meals and Menus, and I love it. This is the first time I’ve made it with my muffin top pan .
I have to say, it’s WELL worth the price of the pans. The flavors of these muffins are condensed, it makes the outside crisp and the inside just soft enough to make you hum with the taste and texture sensation.
Good Morning Muffins
1/2 cup firmly packed brown sugar
1/4 cup butter softened
1 (8-ounce) carton dairy sour cream (instead of sour cream, I use a favorite fruit-on-the-bottom yogurt and add all the fruit, too)
1 cup (2 medium) shredded carrots
1/2 cup flaked coconut
1/2 cup raisins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
Heat oven to 375 degrees.
In large mixing bowl combine sugar and butter. Beat at medium speed, scraping bowl often, until well mixed – 1 to 2 minutes. Add sour cream (or yogurt) and eggs. Continue beating, scraping bowl often, until well mixed. By hand, stir in carrots, coconut and raisins.
In medium bowl stir together flour, baking soda and cinnamon. Add flour mixture to sour cream/yogurt mixture, stir until just moistened. Spoon into greased muffin pan. Bake for 20-25 minutes (15 – 20 minutes if using muffin top pan) or until lightly browned.