LEMON-POPPY SEED MINI-MUFFINS
Enjoy muffins mini in size but big on flavor. They're made easy from a mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 36
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
- 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.
- 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 Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Mini-Muffin, Sodium 70 mg, Sugar 7 g, TransFat 0 g
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Prashant Jha
[email protected]I followed the recipe exactly and the muffins came out dry and dense. I'm not sure what went wrong, but I was disappointed with the results.
Kabanda Mariam
[email protected]These muffins were easy to make and turned out great! I used a mini muffin pan and they were the perfect size for a quick snack or breakfast on the go.
Rebec Marquis
[email protected]I'm not a huge fan of lemon poppy seed, but these muffins were surprisingly good! The lemon flavor was subtle and the poppy seeds added a nice crunch. The muffins were also very moist and fluffy.
indie-anna simpson
[email protected]These muffins were absolutely delicious! I made them for my family and they were a huge hit. The lemon and poppy seed flavors were perfect together, and the muffins were so moist and fluffy. I will definitely be making these again!