| 1 | box Betty Crocker® lemon-poppy seed muffin mix |
| 3/4 | cup water |
| 1/4 | cup vegetable oil |
| 1 | egg |
| 1/3 | cup sliced almonds |
| 1. | Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray. |
| 2. | In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds. |
| 3. | Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake. |
| Do not use 8-inch pan. Heat oven to 400°F. Add 2 tablespoons Gold Medal® all-purpose flour to dry muffin mix. Bake 9-inch pan 25 to 30 minutes. |
|
| Serve with fresh fruit and cups of steaming joe or tea. |
Nutrition Information:
270 ( 100); 11g ( 2g, 1/2g); 25mg; 260mg; 40g ( 2g, 26g); 4g 0%; 0%; 4%; 6% 1 ; 1 1/2 ; 0 ; 2 2 1/2