| 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 |
| 1. | Heat 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). |
| 2. | Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. |
| 3. | In 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. |
| Add 2 tablespoons Gold Medal® all-purpose flour to dry muffin mix. Bake 42 to 46 minutes. |
|
| Serve this treat for brunch with an egg bake and fresh fruit. |
Nutrition Information:
390 ( 160); 18g ( 4 1/2g, 1 1/2g); 45mg; 320mg; 52g ( 2g, 34g); 5g 15%; 2%; 4%; 8% 1 1/2 ; 2 ; 0 ; 3 1/2 3 1/2