Lemon-Poppy Seed Mini-Muffins

Photo by Pam H.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    box Betty Crocker® lemon-poppy seed muffin mix

  • 3/4

    cup milk

  • 1/4

    cup vegetable oil

  • 2

    eggs

Directions

1. Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups. 2. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full. 3. Bake 10 to 12 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over muffins. Nutrition Information: 1 Mini-Muffin: Calories 70 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 70mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

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