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Lemon-Corn Muffins

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Lemon-Corn Muffins
  • Prep 10 min
  • Total 40 min
  • Servings 8
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Lemon-poppy seed muffin mix jumpstarts a crunchy new corn muffin. Pass the butter please!
Updated May 16, 2005

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have lemon extract on hand, you can use 1/2 teaspoon lemon juice plus 1 teaspoon grated lemon peel.
  • tip 2
    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

155 Calories, 3g Total Fat, 3g Protein, 27g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Muffin
Calories
155
Calories from Fat
25
Total Fat
3g
0%
Saturated Fat
1g
0%
Cholesterol
25mg
0%
Sodium
200mg
0%
Total Carbohydrate
27g
0%
Dietary Fiber
2g
0%
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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