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Lemon Poppy Seed Muffins

lemon poppy seed muffins Side Dish
Lemon Poppy Seed Muffins
  • Prep 10 min
  • Total 40 min
  • Servings 15

Dress up a mix in 10 minutes, and bake these moist muffins while you open presents!

Updated April 30, 2010

Ingredients

  • 1
    box (15.8 oz) lemon-poppy seed premium muffin mix (with glaze)
  • 3/4
    cup milk
  • 1/4
    cup vegetable oil
  • 2
    eggs
  • 1/3
    cup lemon curd (from 10 or 11 1/4-oz jar)

Steps

  • 1
    Heat oven to 425°F. Line 15 standard-size muffin cups with paper baking cups. In medium bowl, stir muffin mix, milk, oil and eggs with spoon just until blended (batter may be lumpy).
  • 2
    Spoon about 2 tablespoons batter into each muffin cup. Place about 1 teaspoon lemon curd on batter in each cup. Top with remaining batter, dividing evenly among cups.
  • 3
    Bake 14 to 17 minutes or until golden brown. Cool in pan on wire rack 10 minutes. Remove from pan.
  • 4
    Squeeze Glaze packet from muffin mix about 10 seconds (do not microwave). With scissors, cut off tip of 1 corner of packet. Drizzle glaze over warm muffins. Serve warm or cool.

  • Lemon curd is a thick pudding-like product usually found alongside the jams and jellies in the supermarket. Lemon pie filling can be used instead of the lemon curd.

Nutrition Facts

Serving Size: 1 Muffin
Calories
180
Calories from Fat
55
% Daily Value
Total Fat
6g
9%
Saturated Fat
5g
25%
Cholesterol
30mg
10%
Sodium
190mg
8%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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