Lemon-Corn Muffins

Lemon-Corn Muffins

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

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

8

muffins

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.
Makes 8 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you don't have lemon extract on hand, you can use 1/2 teaspoon lemon juice plus 1 teaspoon grated lemon peel.
Serve With
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:

1 Serving (1 Muffin)
  • Calories 155
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,),
  • Cholesterol 25mg;
  • Sodium 200mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 2g,
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.