Lemon Poppy Seed Mini Muffins
- MAKES
- 12 mini muffins
- COOK TIME
- 20 Min
You know those foods that just seem to disappear? These Lemon Poppy Seed Mini Muffins are one of 'em! These little guys fly off the plate when we make them in the Mr. Food test kitchen and we suspect that they'll perform that same flying act in your kitchen, too!
What You'll Need
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 teaspoon poppy seeds
- 1 large egg, lightly beaten
- 3/4 cup milk
- 1 teaspoon grated lemon rind
- 3 tablespoon fresh lemon juice
- 3 tablespoon butter, melted
- 1/3 cup frozen lemonade concentrate, thawed and undiluted
- 1 tablespoon powdered sugar
What to Do
-
Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; make a well in center of mixture.
-
Combine egg and next 4 ingredients; add to dry ingredients, stirring just until moistened. Spoon batter into muffin pans, filling two-thirds full.
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Bake 18 minutes. Remove from pans immediately, and let cool on wire racks.
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Combine lemonade concentrate and powdered sugar. Spoon over warm cakes.