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 teaspoons poppy seeds
1 large egg, lightly beaten
3/4 cup milk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
3 tablespoons 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.
Bake 18 minutes. Remove from pans immediately, and let cool on wire racks.
Combine lemonade concentrate and powdered sugar. Spoon over warm cakes.

Notes

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 157
Calories from Fat 36
Total Fat 4.0g 6 %
Saturated Fat 2.2g 11 %
Trans Fat 0.1g 0 %
Protein 2.9g 6 %

Amount Per Serving % Daily Value *
Cholesterol 24mg 8 %
Sodium 192mg 8 %
Total Carbohydrates 28g 9 %
Dietary Fiber 0.6g 2 %
Sugars 14g 0 %

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dkc1 8340022

Jan 28, 2014

This recipe made 24 mini muffins with leftover batter. The muffins were difficult to remove from the tins and didn't have much lemon flavor aside from the very watery glaze.