| In a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins. combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in the nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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