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Lemon-Corn Muffins

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Lemon-poppy seed muffin mix jumpstarts a crunchy new corn muffin. Pass the butter please!

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(11 Ratings)

11 Ratings

5 spoons 55%

4 spoons 36%

3 spoons

2 spoons

1 spoons

Member Reviews (0)

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PREP TIME
10 Min
TOTAL TIME
40 Min
SERVINGS
8

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

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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.

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Expert Tips

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.