| 1 | pouch (6.5 ounces) Betty Crocker® lemon-poppy seed muffin mix |
| 3/4 | cup yellow cornmeal |
| 3/4 | cup milk |
| 1/4 | cup butter or margarine, melted |
| 1/2 | teaspoon lemon extract |
| 1 | egg, beaten |
| 1. | Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening. |
| 2. | In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups. |
| 3. | Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm. |
| No changes. |
|
| If you don't have lemon extract on hand, you can use 1/2 teaspoon lemon juice plus 1 teaspoon grated lemon peel. |
|
| Bursting with lemon flavor, these tender muffins are perfect for an afternoon treat. Spread with creamy butter and top with a drizzle of honey. A glass of cold lemonade or iced tea is a great thirst-quencher. |
Nutrition Information:
155 ( 25); 3g ( 1g, ncg); 25mg; 200mg; 27g ( 2g, ncg); 3g 2%; 0%; 4%; 6% 1 ; 1 ; 0 ; 1/2 2