Lemon-Poppy Seed Mini-Muffins

 

1

box Betty Crocker® lemon-poppy seed muffin mix

3/4

cup milk

1/4

cup vegetable oil

2

eggs

• 1 Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
• 2 In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
• 3 Bake 10 to 12 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over muffins.