Crumble Top Carrot Raisin Muffins

Muffin Batter:

• 1 box of Duncan Hines Carrot Cake Mix
• 2 Tablespoons of flour
• 1 teaspoon of baking powder
• 2 eggs
• 1 cup water (add the carrot/raisin pouch and allow to stand for 5 mins)
• 1/4 cup vegetable oil
• 1/2 cup drained crushed pineapple (see below for other options)

Crumble Top:

• 1/2 c flour
• 1/4 c brown sugar
• 3 T butter (softened)
• 1/2 c chopped pecans (optional)

1. Preheat Oven to 350 º F (180ºc)
2. One 12 cup and one 6 cup muffin tin, greased or paper lined

3. For Muffin:

3. Add carrot/ raisin pouch to the 1 cup of water and allow to stand for minimum of 5 minutes. In a mixing bowl, add the cake mix, flour, baking powder, eggs, oil, drained pineapple and the carrot/raisin/water mixture. Mix by hand until completely blended, approximately 50 strokes. Pour batter into greased or paper lined muffin tins 2/3rds full. Make crumble topping following directions below and sprinkle on top of each muffin. Bake muffins for 20-22 minutes or until tops springs back when lightly touched. Cool for 15 minutes in pans on wire rack, then remove from pan and cool completely on rack.

4. For crumble top:

4. In a bowl, combine flour, brown sugar, butter and pecans (if desired) mixing until crumbly. Use as indicated above.

5. Variation:

5. For a different flavor replace pineapple with white chocolate chips or semi-sweet chocolate chips.