Tangelo Muffins

Photo: flickr user norwichnuts

Ingredients

1 tangelo

1 cup SUN-MAID(r) Raisins

2 mediums carrots, peeled, chopped

2 eggs

1 cup milk

cup oil

4 cups biscuit baking mix

cup C & H Pure Cane Granulated Sugar

cup wheat germ

cup flour

cup C & H Pure Cane Granulated Sugar

teaspoon cinnamon, ground

cup LAND O LAKES(r) Butter

cup nuts, chopped

Preparation

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.

Process until well mixed, but not smooth.

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.

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.

Serves 12