Good morning! Hope your week is stellar so far.
A looooong time ago, I posted about a trip we took to a local apple orchard, and these muffins. Fast forward a few years, and they’re still one of our favorite kinds of muffins to make. I like ’em because they’re healthy (whole wheat flour, carrots, raisins), and the kids like ’em because they taste good (of course). So I decided they were worth posting about again.
Cream 1/4 c. butter and 1/2 c. brown sugar.
Add 2 eggs, 1 c. sour cream and beat well.
Stir in 1 c. shredded carrots, 1/2 c. coconut, and 1/2 c. raisins.
In small bowl, combine 1 1/2 c. whole wheat flour, 1 tsp. baking soda, and 1 tsp. cinnamon. Stir into creamed mixture.
Spoon into greased mini muffin tin. Bake 375 for 15-20 mins. Freeze, then thaw as needed.
In an effort to shake things up a bit, though, I made them mini this time. Turns out, we’re even bigger fans of them this way. I pack 2 in our oldest’s lunchbox and that works out so much better because the regular-sized muffins are, truth be told, a little daunting for our little ones. I also made some cinnamon cream cheese to spread on them, which makes lunch a bit more fun. Not to mention yummy.
Cinnamon Cream Cheese Spread
1 block cream cheese, softened
2/3 c. brown sugar
1 tsp. cinnamon
1/2 tsp. vanilla
Stir all together, and refrigerate until needed.
To pack these in lunches, I slice a couple of muffins in half, spread some cream cheese on both halves and sandwich them back together to contain the mess a little. Hope your kiddos like these as much as mine do!