Heaven on a plate.
Absolutely amazing.
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 |
| 2 | eggs |
| 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.
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