Lemon-Corn Muffins

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

  • 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

  • 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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
155
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
25mg
25%;
Sodium
200mg
200%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
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.