MUFFINS
1     (8.1-oz.) pkg. Carrot Cake Muffin Mix 
1/2     cup chopped pecans 
1/2     teaspoon grated orange peel 
1/2     cup plus 1 tablespoon milk 

TOPPING
1     (3-oz.) pkg. cream cheese, softened 
1/2     cup powdered sugar 
1/2     teaspoon grated orange peel 
     

1 .    Heat oven to 425 degrees  Line 6 muffin cups with paper baking cups. In small bowl, combine all muffin ingredients; stir just until moistened. Divide batter evenly into lined muffin cups.
2 .    Bake at 425 degrees for 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool 2 or 3 minutes; remove from pan. Cool 5 minutes.
3 .    In another small bowl, combine all topping ingredients; blend until smooth. Spread over muffins.

6 muffins