CRUMBLE TOP CARROT RAISIN MUFFINS

Kimi Gaines

By
@kimijo

GREAT FOR AN EASTER MORNING..WHAT BETTER THAN THE EASTER CASSEROLE AND TOPPED OFF WITH ONE OF THESE AMAZING MUFFINS. QUICK AND EASY, BUT LOOK LIKE YOU SPENT A LOT OF TIME MAKING THEM.


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Rating:

Comments:

Serves:

1 1/2 DOZEN

Prep:

15 Min

Cook:

20 Min

Ingredients

1 box
duncan hines classic carrot decadent cake mix
2 Tbsp
flour
1 tsp
baking powder
2
eggs
1 c
water (add the carrot/raisin pouch and allow to stand for 5 min.)
1/4 c
vegetable oil
1/2 c
drained crushed pineapple

CRUMBLE TOP

1/2 c
flour
1/4 c
sugar
3 Tbsp
butter, softened
1/2 c
chopped pecans

Directions Step-By-Step

1
PREHEAT OVEN TO 350F. ONE 12 CUP AND ONE 6 CUP TIN, GREASED OR PAPER LINED.
2
ADD CARROT/RAISIN POUCH TO WATER AND ALLOW TO STAND FOR 5 MINUTES. IN A MIXING BOWL, ADD THE CAKE, FLOUR, BAKING POWDER, EGGS, OIL, DRAINED PINEAPPLE AND THE CARROT/RAISIN WATER MIXTURE. MIX BY HAND UNTIL COMPLETELY BLENDED. APROX. 50 STROKES. POUR BATTER INTO CUPS 2/3RDS FULL.
3
FOR CRUMBLE MIXTURE COMBINE ALL INGREDIENTS AND DIVIDE AMONG MUFFINS.
4
BAKE FOR 20-22 MINUTES OR UNTIL TOPS SPRING BACK WHEN LIGHTLY TOUCHED. COOL FOR 15 MIN. IN PAN AND THEN INVERT TO A COOLING RACK.

About this Recipe

Other Tag: Quick & Easy