Sour Cream Carrot Muffins

Ingredients:
1 3/4 cup flour
1/3 cup firmly packed brown sugar
2 tsp baking powder
1 1/2 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cram
1/2 fat free half and half
1/4 cup melted butter
1/4 cup pear or apple jelly
1 egg
2 cups peeled shredded carrots

heat oven to 375. combine flour, brown sugar, baking powder, cinnamon baking soda and salt in medium bowl, set aside.

combine all remaining ingredients except carrots in a large bowl. stir with wire whisk until smooth.

stir flour mixture into sour cream mixture until well mixed. gently stir in carrots

spoon batter into 12 paper lined muffin cups. bake for 25-30 min or until toothpick inserted comes out clean.

***in our ovens i would recommend 350 for only about 15-20 min.****