Lemon-Corn Muffins

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

Save and Share

false

( 11 Ratings)

11 Ratings

5 Stars 55%

4 Stars 36%

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

3333f258-f7c9-47d2-9d07-f3eb3bd342ee

Prep Time 10 min
Total Time 40 min
Servings 8

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.