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Tangelo Muffins

1 tangelo
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

1. 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.
2. 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.
3. 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.
4. Bake at 400°F oven for 15 minutes, or until light brown. Cool on wire racks.

Makes 1 dozen muffins.