Lemon Poppy Seed Muffins

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

By Betty Crocker Kitchens

April 30, 2010

box (15.8 oz) lemon-poppy seed premium muffin mix (with glaze)

3/4

cup milk

1/4

cup vegetable oil

eggs

1/3

cup lemon curd (from 10 or 11 1/4-oz jar)

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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.