CRUMBLE TOP CARROT RAISIN MUFFINS

CRUMBLE TOP CARROT RAISIN MUFFINS image

Provided by Kimi Gaines @kimijo

Number Of Ingredients 12

1 box(es) duncan hines classic carrot decadent cake mix
2 tablespoon(s) flour
1 teaspoon(s) baking powder
2 - eggs
1 cup(s) water (add the carrot/raisin pouch and allow to stand for 5 min.)
1/4 cup(s) vegetable oil
1/2 cup(s) drained crushed pineapple
CRUMBLE TOP
1/2 cup(s) flour
1/4 cup(s) sugar
3 tablespoon(s) butter, softened
1/2 cup(s) chopped pecans

Steps:

PREHEAT OVEN TO 350F. ONE 12 CUP AND ONE 6 CUP TIN, GREASED OR PAPER LINED.
ADD CARROT/RAISIN POUCH TO WATER AND ALLOW TO STAND FOR 5 MINUTES. IN A MIXING BOWL, ADD THE CAKE, FLOUR, BAKING POWDER, EGGS, OIL, DRAINED PINEAPPLE AND THE CARROT/RAISIN WATER MIXTURE. MIX BY HAND UNTIL COMPLETELY BLENDED. APROX. 50 STROKES. POUR BATTER INTO CUPS 2/3RDS FULL.
FOR CRUMBLE MIXTURE COMBINE ALL INGREDIENTS AND DIVIDE AMONG MUFFINS.
BAKE FOR 20-22 MINUTES OR UNTIL TOPS SPRING BACK WHEN LIGHTLY TOUCHED. COOL FOR 15 MIN. IN PAN AND THEN INVERT TO A COOLING RACK.

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