Tangelo Muffins
By: Anonymous
Published: Sunday, February 14, 2010 - 1:02am

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

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. 5 Serves 12