Heaven on a plate.
My new favorite breakfast muffin.
I can't wait to eat them for breakfast.
You've got to try these!
*NOTE* This recipe is for a cake. I decided to make muffins. I followed all directions and only changed the baking time (15 minutes instead of 38). I also didn't use the sugar drizzle at the end, they didn't need it.
|1||box Betty Crocker® cinnamon streusel muffin mix|
|1/2||cup chopped peeled apple|
|1/2||cup shredded carrot|
|1/2||cup chopped walnuts|
|1/2||cup flaked coconut|
|1/4||cup vegetable oil|
|1||can (8 oz) crushed pineapple in juice, undrained|
|1/2||cup powdered sugar|
|1||to 2 teaspoons water|
- 1Heat oven to 400°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. In medium bowl, stir together Muffin Mix, apple, carrot, walnuts and coconut. In small bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with Streusel (from Muffin Mix).
- 2Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
- 3In small bowl, mix powdered sugar and enough of the 1 to 2 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake.