GOOD MORNING MUFFINS

Preparation 25 min.

Baking 20 min.

Ingredients:
• 1/2 cup firmly packed brown sugar
• 1/4 cup coconut oil, softened
• 1 cup sour cream
• 2 eggs (room temperature)
• 1/2 cup re-hydrated, desiccated coconut (re-hydrate ½ cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed)
• 1/2 cup raisins, dried cranberries, dried blueberries or currants
• 2 medium (1 cup) carrots, very finely grated ( I use a Microplane zester for very fine shreds)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Instructions:

Heat oven to 375°F. Combine sugar and coconut oil in large mixing 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 (with coconut oil) 12-cup muffin pan. Bake for 20 to 25 minutes or until lightly browned.

Note: When the carrots are very finely shredded they tend to almost disappear during baking while giving the muffins a nice orange color and making the muffins uniformly moist. The Microplane Zester can be purchased economically at Lee Valley Tools . (They have a lot of nice products and are a great company to deal with.)

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