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Yield
18 servings (serving size: 1 muffin)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine sour cream and next 5 ingredients (through egg), stirring well with a whisk; add to flour mixture, stirring just until moist. Add carrot, currants, and pecans; stir just until combined.

Step 4

Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately, and place on a wire rack.

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