Morning Muffins

1/4 c. butter, softened
2 eggs
1/2 c. packed brown sugar
1 c. sour cream
1 c. shredded carrots
1/2 c. flake coconut
1/2 c. raisins
1 tsp. baking soda
1 1/2 c. all-purpose flour
1 tsp. cinnamon
1/2 c. chopped nuts

Cream butter and sugar, add eggs and sour cream. Beat well. Stir in carrots, coconut and raisins. Combine dry ingredients; add to creamed mixture and stir just until moistened. Fold in nuts. Fill greased muffin tins 3/4 full. Bake at 375° about 25 minutes or until wooden pick comes out clean. Cool five minutes, then remove from pan. Makes one dozen.