Ingredients
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2 cups self-rising flour
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1 teaspoon cinnamon
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3/4 cup sour cream
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1/4 cup Splenda brown sugar blend (see note at bottom)
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1/2 cup butter, melted
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1/3 cup unsweetened crushed canned pineapple, drained
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1 teaspoon vanilla
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1/2 cup walnuts, chopped
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1/2 cup unsweetened dried shredded coconut
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1 egg
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3/4 cup pureed carrot (I use canned)
Instructions
- NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
- Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
- Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
- Add the dry ingredients and stir just until blended.
- Fold in the nuts and coconut.
- Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack.