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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These are incredible. I got this recipe from a co-worker several years ago and love the taste of these, I serve them warm with orange butter. Yummers. Ingredients:
1 tangelo |
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 cane granulated sugar |
1-1/2 teaspoons ground cinnamon |
1/4 cup butter |
1/2 cup chopped pecans |
Directions:
1. Chop unpeeled tangelo then discard core and seeds.
2. Place in a blender and process for 30 seconds.
3. Add raisins, chopped carrots, eggs, milk and oil then process until well mixed but not smooth.
4. Combine biscuit baking mix, 1-1/2 cup sugar and wheat germ.
5. Stir in the tangerine mixture and mix until just moistened.
6. Fill greased muffin tins two-thirds full.
7. Combine 1/2 cup sugar, flour and cinnamon in small bowl then cut in butter until crumbly.
8. Add chopped nuts and mix well then sprinkle over muffins.
9. Bake at 400 for 15 minutes then cool on wire racks.
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