Sour Cream Carrot Muffins
Sour Cream Carrot Muffins
Apple jelly gives a hint of sweetness to these tender cinnamon-carrot muffins.
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20 min
Prep Time
50 min
Total Time
12
muffins Ingredients
Muffins
1 34 cups all-purpose flour
13 cup firmly packed brown sugar
2 teaspoons baking powder
1 12 teaspoons ground cinnamon
34 teaspoon baking soda
14 teaspoon salt
12 cup sour cream
12 cup Land O Lakes® Fat Free Half & Half
14 cup Land O Lakes® Butter, melted
14 cup apple jelly, melted
2 cups (about 5 medium) peeled, shredded carrots
Glaze
2 tablespoons apple jelly, melted
How to make
-
STEP 1
Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups; set aside.
-
STEP 2
Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.
-
STEP 3
Combine all remaining muffin ingredientsexceptcarrots in another bowl. Stir with whisk until smooth.
-
STEP 4
Stir flour mixture into sour cream mixture until well mixed. Gently stir in carrots. (Batter will be thick.)
-
STEP 5
Spoon batter into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately brush with melted jelly. Cool 5 minutes before removing from pans.
Tip #1
- Shredded carrots are available in the produce section of the supermarket.
Tip #2
- If desired, add 1/2 cup of your favorite chopped nuts to batter.
190 Calories
7 Fat (g)
35 Cholesterol (mg)
270 Sodium (mg)
30 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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