Tangelo Muffins Recipe

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Servings: 12

Ingredients

Cost per serving $0.37 view details
  • 1 x tangelo
  • 1 c. SUN-MAID(r) Raisins
  • 2 med carrots, peeled, minced
  • 2 x Large eggs
  • 1 c. lowfat milk
  • 1/4 c. oil
  • 4 c. biscuit baking mix
  • 1 1/2 c. C & H Pure Cane Granulated Sugar
  • 1/4 c. wheat germ
  • 1/3 c. flour
  • 1/2 c. C & H Pure Cane Granulated Sugar
  • 1 1/2 tsp cinnamon, grnd
  • 1/4 c. LAND O LAKES(r) Butter
  • 1/2 c. nuts, minced

Directions

  1. Chop unpeeled tangelo; throw away the core and seeds. Place in a blender and process for 30 seconds. Add in raisins, minced carrots, Large eggs, lowfat milk, and oil.
  2. Process till well mixed, but not smooth.
  3. In a bowl, combine biscuit baking mix, 1 1/2 c. sugar, and wheat germ; stir in the tangerine mix and mix till just moistened. Fill greased muffin tins two-thirds full.
  4. Combine 1/2 c. sugar, flour and cinnamon in a small bowl. Cut in butter till crumbly. Add in minced nuts; mix well. Sprinkle over the muffins. Bake at 400 F. oven for 15 min, or possibly till light brown. Cold on wire racks.
  5. Serves 12

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Nutrition Facts

Amount Per Serving %DV
Serving Size 100g
Recipe makes 12 servings
Calories 296  
Calories from Fat 131 44%
Total Fat 15.01g 19%
Saturated Fat 2.77g 11%
Trans Fat 0.12g  
Cholesterol 37mg 12%
Sodium 581mg 24%
Potassium 207mg 6%
Total Carbs 33.79g 9%
Dietary Fiber 2.3g 8%
Sugars 7.07g 5%
Protein 7.0g 11%
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