Carrot Coconut Muffins

This recipe is adapted from a fabulous recipe I found in my Taste of Home magazine, originally called Morning Muffins. I was really excited to come across this recipe because at the hospital where I delivered my baby they had some awesome bran muffins that had carrots and coconut in them. I could not get enough of them and was seriously craving some after I came home. This recipe is a close second to those hospital bran muffins.

Ingredients:

• 1/4 c. butter,softened OR mashed white beans
• 1/2 c. partially packed brown sugar
• 2 eggs
• 1 c. sour cream or plain yogurt
• 1 c. shredded carrots (about 2 large carrots)
• 1/2 c. flaked coconut
• 1/2 c. raisins 
• 1 c. whole wheat flour
• 1/2 c. wheat germ
• 1 tsp. baking soda
• 1 tsp. cinnamon

Directions:

1. Beat together the butter and brown sugar in a mixing bowl. 
2. Add eggs and sour cream; beat well.
3. Add the carrots, coconut, and raisins. 
4. In a separate bowl, mix the flour, wheat germ, baking soda, and cinnamon together. Add to the wet mixture just until moistened.
5. Fill greased or paper-lined muffin cups 3/4ths full. 
6. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.