CRUMBLE TOP CARROT RAISIN MUFFINS

By Kimi Gaines
@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.

Rating:

★★★★★ 3 votes

Comments:

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

How to Make CRUMBLE TOP CARROT RAISIN MUFFINS

Step-by-Step

1PREHEAT OVEN TO 350F. ONE 12 CUP AND ONE 6 CUP TIN, GREASED OR PAPER LINED.
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.
3FOR CRUMBLE MIXTURE COMBINE ALL INGREDIENTS AND DIVIDE AMONG MUFFINS.
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.