Carrot cake is an old-fashioned favourite. Now you can have it in muffin form - much easier to carry along to your picnic or hike!

1/2 cup brown sugar
1/4 cup butter, softened
2 eggs
1/2 cup raisins
1 cup low-fat sour cream Or plain yogurt
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 cup carrots, shredded
1/2 cup unsweetened coconut, flaked
1 teaspoon cinnamon

Preheat oven to 350°F.

In a large bowl, beat sugar and butter together until they are well mixed. Add sour cream and eggs and beat together until well mixed.

Stir in carrots, coconut and raisins by hand.

In a medium-sized bowl, stir together flour, baking soda, and cinnamon. Add flour mixture to sour cream mixture and stir until just blended.

Spoon mixture into greased muffin tins. Bake for about 20 minutes, until slightly browned.

You can make these carrot-raisin muffins ahead of your picnic day, and keep them for about 2 days in an air tight container at room temperature, or freeze them by wrapping them in a plastic bag, for up to a month.

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