Tangelo Muffins

1. 1

   Chop unpeeled tangelo; discard the core and seeds. Place in a blender and process for 30 seconds. Add raisins, chopped carrots, eggs, milk, and oil.

2. 2

   Process until well mixed, but not smooth.

3. 3

   In a bowl, 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.

4. 4

   Combine 1/2 cup sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly. Add chopped nuts; mix well. Sprinkle over the muffins. Bake at 400 F. oven for 15 minutes, or until light brown. Cool on wire racks.

* Per serving · 4 servings · Values may vary.

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