Lemon-Poppy Seed Mini-Muffins

Lemon-Poppy Seed Mini-Muffins

Enjoy muffins mini in size but big on flavor. They’re made easy from a mix.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

36

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.
Makes 36 mini-muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Filling muffin cups can be easy and fuss free! Place the muffin batter in a resealable plastic food-storage bag. Snip the corner, and squeeze batter into muffin cups.

Nutrition Information:

1 Serving (1 Mini-Muffin)
  • Calories 70
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 70mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 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:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.