Morning Muffins

My husband is not a breakfast eater. He is a coffee drinker. If coffee could be pumped intravenously through his veins, he would walk around with one of those little wheelie things that they hang the IV bags off of in the hospital, continuously pumping a steady flow of hazelnut coffee throughout his body. I know there are more of you out there like him. A bran flake never touches his lips. He’s never even tasted flax seed. Yogurt and fruit in the morning?? Unheard of! The best we can do is oatmeal about 6 times a year, and even that’s pushing it.

I came across a recipe in Taste of Home magazine for Morning Muffins. Carrots, raisins, coconut…all things John likes. Looked like it would almost be carrot-cakish. John loves carrot cake. Something he might actually eat before noon, hmmm. I also liked the fact that there wasn’t oil in the recipe. To make a low-fat version of this muffin I would probably leave out the coconut and use low-fat sour cream. John likes coconut and he doesn’t need to worry about fat grams (the bastard).

Morning Muffins
¼ butter, softened
½ cup packed brown sugar
2 eggs
1 cup (8oz) sour cream
1 cup shredded carrots
½ cup flaked coconut
½ cup raisins
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup chopped nuts
In a bowl cream together the butter and the brown sugar. Add the eggs and sour cream, and beat well. Stir in the carrots, coconut and raisins. Combine the flour, baking soda and cinnamon and stir into creamed mixture just until moistened. Fold in nuts.

Fill greased or paper lined muffin cups ¾ full. Bake at 375 for 20 – 25 minutes or until a toothpick comes out clean. Cool for 5 mins before removing to a wire rack.

These muffins aren't overly sweet. Perfect for breakfast. What I like about recipes like this is I can double it and freeze most of them and just take a few out at a time for him to have before he heads out to work in the morning with his gigantic cup of coffee.