ALMOND-LEMON POPPY SEED MUFFINS
For a sweet, light and springy flavor combination, you can't beat these muffins. Start with Betty Crocker™ lemon poppy seed muffin & quick bread mix, and add a bit of almond extract for a nutty-sweet flavor boost. A topping of sweet glaze and toasted almonds makes them pretty as a picture and adds a touch of extra zingy flavor and crunch. Bake them up in pretty liners for special occasions-they'll be a welcome addition to your brunch buffet!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Grease bottoms only of 12 regular-size muffin cups, or place foil or paper baking cup in each muffin cup.
- In medium bowl, stir muffin mix, water, oil, eggs and almond extract with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 1/4 cup each).
- Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool in pan on cooling rack 5 minutes. Carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing).
- Squeeze Glaze packet from muffin mix about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over warm muffins. Sprinkle almonds on top. Serve warm or cool.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 15 g, TransFat 0 g
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