Tangelo Muffins

• 1 tangelo
• 1 cup raisins SUN-MAID, r
• 2 carrots mediums, peeled, chopped
• 2 eggs
• 1 cup milk
• 1 cup oil
• 4 cups biscuit baking mix
• granulated sugar cup C & H Pure Cane
• 1 cup wheat germ
• 1 cup flour
• granulated sugar cup C & H Pure Cane
• 1 teaspoon cinnamon ground
• butter cup LAND O LAKES, r
• 1 cup nuts chopped

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. Process until well mixed, but not smooth.
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. 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.

tangelo, raisins, carrots, eggs, milk, oil, biscuit baking, sugar, germ, flour, sugar, cinnamon ground, butter, nuts

Taken from www.yummly.com/recipe/Tangelo-Muffins-1673967 (may not work)