Lemon-Poppy Seed Mini-Muffins

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

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 36

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini-Muffin
Calories
70
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
70mg
70%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.