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Tangelo Muffins

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 12


1 tangelo orange

1 cup raisins

2 medium carrots, peeled and chopped

2 eggs

1 cup milk

1/4 cup oil

4 cups biscuit baking mix

1 1/2 cups pure cane granulated sugar

1/4 cup wheat germ

1/3 cup flour

1/2 cup pure can granulated sugar

1 1/2 teaspoons ground cinnamon

1/4 cup butter

1/2 cup chopped pecans

Adapted From:

Serve these delicious muffins with butter or a mixture of butter, citrus zest and a pinch of salt.

Preheat oven to 400F. Chop unpeeled tangelo then discard core and seeds. Place in a blender or food processor and process for 30 seconds. Add raisins, chopped carrots, eggs, milk and oil then process until well mixed but not smooth.

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.

Combine 1/2 cup sugar, flour and cinnamon in small bowl then cut in butter until crumbly. Add chopped nuts and mix well then sprinkle over muffins.

Bake at 400 for 15 minutes then cool on wire racks.