Lemon-Poppy Seed Mini-Muffins

By pamdabear3383

Ingredients

• 1 box Betty Crocker® lemon-poppy seed muffin mix
• 3/4 cup milk
• 1/4 cup vegetable oil
• 2 eggs

Details

Servings 36
Adapted from bettycrocker.com

Preparation

Step 1

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.