Carrot Cake Mix Muffins - cooking recipe

Ingredients

1 (18 ounce) betty crocker carrot cake mix
3 large eggs (or according to cake mix directions)
1/2 cup vegetable oil (or according to cake mix directions)
1 (8 ounce) can crushed pineapple, juice drained and reserved
1 tablespoon reserved pineapple juice
1/2 cup chopped pecans

Preparation

Preheat oven to 350\u00b0.
In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
Bake for 25 - 30 minutes, test with a toothpick for doneness.
Cool on wire rack.