Glazed lemon-poppy seed mini muffins
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Garnish these adorable mini muffins with fresh berries, lemon zest, or a sprinkling of poppy seeds. They're also great warm, straight from the oven. If you prefer larger muffins, divide the batter between 4 regular-size muffin holes.
Ingredients
Cooking spray
4 spray(s)
Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix
⅔ cup(s) dry mix, or similar product
Egg
2 item(s), large
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp
Water
1 Tbsp
Vegetable oil
2 tsp
Poppy seeds
1 tsp
Powdered sugar (confectioner's)
¼ cup(s)
Water
½ Tbsp
Instructions
1
Preheat oven to 350°F. Lightly coat 12 holes of a mini muffin pan with nonstick cooking spray (or use cupcake liners or a nonstick or silicone pan).
2
In a small bowl, whisk together cake mix, eggs, lemon zest, lemon juice, 1 tbsp water, oil, and poppy seeds into a smooth batter. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into the center of a muffin comes out clean, 9 to 10 minutes. Remove from pan and let cool.
3
Meanwhile, to make glaze, in a small bowl stir together sugar and 1/2 tbsp water. Drizzle over cooled muffins.
4
Serving size: 1 mini muffin
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