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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1/4 cup milk |
1/4 cup vegetable oil |
2 large eggs |
1 (15.2-ounce) package cinnamon streusel muffin mix |
1/2 teaspoon ground cinnamon |
1 (8-ounce) can crushed pineapple in juice |
3/4 cup grated peeled granny smith apple (about 1 small apple) |
3/4 cup shredded carrots |
3/4 cup chopped toasted pecans |
1/2 cup raisins |
vegetable cooking spray |
1 cup powdered sugar (optional) |
1/2 teaspoon grated lemon rind (optional) |
1 to 2 tablespoons fresh lemon juice (optional) |
Directions:
1. Whisk together first 3 ingredients until blended.
2. Remove and reserve streusel packet from muffin mix package. Stir together contents of muffin mix packet and cinnamon in a large bowl. Make a well in center of mixture. Add egg mixture, pineapple, and next 4 ingredients, stirring just until moistened.
3. Place baking cups in muffin pans. Spray with cooking spray. Spoon batter into cups, filling two-thirds full. Sprinkle evenly with reserved streusel packet.
4. Bake at 425° for 18 to 23 minutes or until golden. Cool in pans on wire racks 5 minutes. Remove from pans, and cool on wire racks.
5. Stir together powdered sugar, lemon rind, and lemon juice until smooth, and drizzle over tops of muffins, if desired.
6. Note: For testing purposes only, we used Betty Crocker Cinnabon Cinnamon Streusel Premium Muffin Mix.
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