CRUMBLE TOP CARROT RAISIN MUFFINS
By
Kimi Gaines
@kimijo
1
Ingredients
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1 boxduncan hines classic carrot decadent cake mix
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2 Tbspflour
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1 tspbaking powder
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2eggs
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1 cwater (add the carrot/raisin pouch and allow to stand for 5 min.)
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1/4 cvegetable oil
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1/2 cdrained crushed pineapple
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CRUMBLE TOP
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1/2 cflour
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1/4 csugar
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3 Tbspbutter, softened
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1/2 cchopped pecans
How to Make CRUMBLE TOP CARROT RAISIN MUFFINS
- PREHEAT OVEN TO 350F. ONE 12 CUP AND ONE 6 CUP TIN, GREASED OR PAPER LINED.
- 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.
- FOR CRUMBLE MIXTURE COMBINE ALL INGREDIENTS AND DIVIDE AMONG MUFFINS.
- 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.