Carrot Muffins

• 1 package duncan hines deluxe carrot cake mix
• 23 cup milk
• 3 eggs
• 13 cup Crisco cooking oil or 13 cup puritan oil
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 14 cup chopped nuts
• 6 tablespoons sugar
• 1 teaspoon ground cinnamon
• 14 cup butter or 14 cup margarine, melted

1. Preheat oven to 375 degrees.
2. Grease 24 muffin cups or line with paper baking cups.
3. Combine dry cake mix, flour, baking powder, and nuts in large bowl.
4. Beat milk, eggs, and oil together with fork; add to mixture in bowl and stir only until dry ingredients are moistened.
5. Spoon batter into muffin cups, filling about 1/3 full.
6. Bake at 375 for 15 to 20 minutes or until golden brown.
7. Cool for 5 minutes.
8. For topping, combine sugar and cinnamon.
9. Dip tops of muffins in melted butter and then in cinnamon sugar.

cake mix, milk, eggs, cooking oil, flour, baking powder, nuts, sugar, ground cinnamon, butter

Taken from www.food.com/recipe/carrot-muffins-38655 (may not work)