These easy muffins are perfect for a yummy breakfast or for a filling afterschool snack!
1/4 cup milk
1/4 vegetable oil
2 large eggs
1 (15.2 - oz) packages cinnamon streusel muffin mix
1/2 tsp. ground cinnamon
1 (8 - oz) can crushed pineapple in juice
3/4 cup grated, peeled Granny Smith apple
3/4 cup shredded carrots
3/4 cup chopped toasted pecans
1/2 cup raisins
1 cup powdered sugar
1/2 tsp. grated lemon rind
2 Tbsp. fresh lemon juice
Whisk together first 3 ingredients until blended.
Remove and reserve streusel packet from muffin mix package. Stir together contents of muffin mix packet and cinnamon in a large bowl. Make a well in center of mixture. Add egg mixture, pineapple and next 4 ingredients, stirring just until moistened.
Place baking cups in muffin pans. Spray with cooking spray. Spoon batter into cups, filling two-thirds full. Sprinkle evenly with reserved streusel packet.
Bake at 425 degrees for 18 to 23 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove from pans and cool on wire racks.
Stir together powdered sugar, lemon rind, and lemon juice until smooth. Drizzle over muffins.
Yields about 18 muffins.