Lemon-Corn Muffins

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

By Betty Crocker Kitchens

May 16, 2005

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

egg, beaten

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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.

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.