LEMON-CORN MUFFINS

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Lemon-Corn Muffins image

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

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 6

1 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
1 egg, beaten

Steps:

  • Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
  • 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.
  • Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 155, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 200 mg

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