crumble top carrot raisin muffins
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.
prep time
15 Min
cook time
20 Min
method
---
yield
1 1/2 DOZEN
Ingredients
- 1 box duncan hines classic carrot decadent cake mix
- 2 tablespoons flour
- 1 teaspoon baking powder
- 2 - eggs
- 1 cup water (add the carrot/raisin pouch and allow to stand for 5 min.)
- 1/4 cup vegetable oil
- 1/2 cup drained crushed pineapple
- CRUMBLE TOP
- 1/2 cup flour
- 1/4 cup sugar
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
How To Make crumble top carrot raisin muffins
-
Step 1PREHEAT OVEN TO 350F. ONE 12 CUP AND ONE 6 CUP TIN, GREASED OR PAPER LINED.
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Step 2ADD 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.
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Step 3FOR CRUMBLE MIXTURE COMBINE ALL INGREDIENTS AND DIVIDE AMONG MUFFINS.
-
Step 4BAKE 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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