LEMON POPPY SEED MUFFINS
Dress up a mix in 10 minutes, and bake these moist muffins while you open presents!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 15
Number Of Ingredients 5
Steps:
- 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).
- 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.
- Bake 14 to 17 minutes or until golden brown. Cool in pan on wire rack 10 minutes. Remove from pan.
- 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.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 15 g
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