Betty Crocker Lemon Poppy Seed Muffin and Quick Bread Mix Topped With Lemon Glaze, 14.5 oz.

Fresh, fluffy lemon poppy seed muffins have never been easier. Just add water, oil and eggs, bake and enjoy! With Betty Crocker Lemon Poppy Seed Muffin & Bread Mix, a home-baked lemon poppy seed sensation is just minutes away. Use as muffin mix or bread mix for an easy breakfast addition or snack, or explore Betty Crocker recipes for a new take on this classic treat. This easy dessert also comes with lemon glaze for topping.For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves.

• CLASSIC MUFFIN MIX: Lemon poppy seed muffins are home-baked treats that are quick and portable for families on the go
• QUICK AND EASY: Just add a few simple ingredients, bake and enjoy
• ENDLESS OPTIONS: Prepare muffin and bread mix as is or explore Betty Crocker’s creative dessert recipes the whole family will love
• FLUFFY MUFFINS: Enjoy the fluffy, lemon taste
• FAMILY FAVORITE: Kids and adults will love the taste of these moist and fluffy lemon poppy seed muffins
• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker – Download the Box Tops App to learn more & start earning cash for schools in need today

Specifications

Brand: Betty Crocker
Manufacturer: GENERAL MILLS SALES INC.
Food Form: Solid
Assembled Product Weight: 14.5 oz
Assembled Product Dimensions (L x W x H): 1.46 x 5.62 x 7.25 Inches

Directions

Instructions: Making Mini Muffins: Heat oven to 425degF. Make muffins as directed(–)except use 36 mini-muffin cups. Bake 10 to 12 minutes. High Altitude (3500-6500 ft): Stir 1 Tbsp. all-purpose flour into dry muffin mix. Use 48 mini muffin cups. Making Muffins: You Will Need: 3/4 Cup Water, 1/4 Cup Vegetable Oil, 2 Eggs 1. Heat oven to 425degF (or 400degF for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). 3. Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over muffins. Cool completely before storing. High Altitude (3500-6500 ft): No change. Making Bread: 1 box Betty Crocker(tm) lemon poppy seed muffin mix 3/4 cup water 1/4 cup vegetable oil 2 eggs Heat oven to 375degF. Grease bottom of 8×4- or 9×5-inch loaf pan. In medium bowl, stir all ingredients except Glaze Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over loaf. 16 servings,

Warranty

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Warnings

Warning Text: Do not eat raw muffin batter.