Betty's Lemon Poppy Seed Muffins
Betty demonstrates how to make Lemon Poppy Seed Muffins. These are cake-like muffins, and actually could be frosted and served as cupcakes!
Ingredients
| Yellow cake mix | 15 1/4 Ounce | |
| Eggs | 3 | |
| Vegetable oil | 1/2 Cup (8 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (4 tbs) | |
| Poppy seeds | 2 Tablespoon |
Directions
GETTING READY
1. In a large mixing bowl add cake mix, egg, vegetable oil, water, and lemon juice. With electric mixer, beat for 3 minutes on medium speed.
2. Add poppy seeds and fold to incorporate. Set aside.
3. Line muffin tin with liners, and set aside.
4. Using an ice cream scoop, fill muffin cups with batter, about 2/3 of the way up.
5. Preheat oven to 350 degree F.
MAKING
6. Place the muffin tin in oven and bake for 15 minutes or until toothpick when inserted comes out clean.
7. Remove muffin tin from oven and place it on wire rack to cool for 10-15 minutes.
SERVING
8. Serve lemon poppy seed muffins hot with butter.
TIPS
You can broil muffin in the last 1 minute of baking to have golden crispy top.
Recipe Summary
Nutrition Facts
Serving size
Calories 527Calories from Fat 260
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 487 mg20.29%
Total Carbohydrates 59 g19.7%
Dietary Fiber 2 g8%
Sugars 30 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
