Tangelo Muffins

Name: Tangelo Muffins
Ingredients: 1 tangelo; 1 cup raisins SUN-MAID, r; 2 carrots mediums, peeled, chopped; 2 eggs; 1 cup milk; 1 cup oil; 4 cups biscuit baking mix; granulated sugar cup C & H Pure Cane; 1 cup wheat germ; 1 cup flour; granulated sugar cup C & H Pure Cane; 1 teaspoon cinnamon ground; butter cup LAND O LAKES, r; 1 cup nuts chopped

14 ingredients

4 steps

Ingredients

1 tangelo
1 cup raisins SUN-MAID, r
2 carrots mediums, peeled, chopped
2 eggs
1 cup milk
1 cup oil
4 cups biscuit baking mix
granulated sugar cup C & H Pure Cane
1 cup wheat germ
1 cup flour
granulated sugar cup C & H Pure Cane
1 teaspoon cinnamon ground
butter cup LAND O LAKES, r
1 cup nuts chopped

Directions

1

Chop unpeeled tangelo; discard the core and seeds. Place in a blender and process for 30 seconds. Add raisins, chopped carrots, eggs, milk, and oil.
2

Process until well mixed, but not smooth.
3

In a bowl, combine biscuit baking mix, 1 1/2 cup sugar, and wheat germ; stir in the tangerine mixture and mix until just moistened. Fill greased muffin tins two-thirds full.
4

Combine 1/2 cup sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly. Add chopped nuts; mix well. Sprinkle over the muffins. Bake at 400 F. oven for 15 minutes, or until light brown. Cool on wire racks.