A tangelo is a hybrid fruit, a cross between a tangerine and a grapefruit.
1 cup raisins
2 medium carrots, peeled, chopped
2 large eggs
1 cup milk
1/4 cup vegetable oil
4 cups biscuit baking mix
1 1/2 cups granulated sugar
1/4 cup wheat germ
1/3 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 cup butter
1/2 cup nuts, chopped
- 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. Process until well mixed, but not smooth.
- 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.
- 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 in a preheated oven at 400°F (205°C) for 15 minutes, or until light brown. Cool on wire racks.
Makes 12 muffins.