Almond Lemon Poppy Seed Muffins Recipe

Ingredients

1

                        box (14.5 oz) Betty Crocker™ Lemon Poppy Seed Muffin & Quick Bread Mix

Water, vegetable oil and eggs called for on muffin mix box

3/4

teaspoon almond extract

1/4

cup sliced almonds, toasted

Preparation

Heat oven to 425°F (400°F for dark or nonstick pan). Grease bottoms only of 12 regular-size muffin cups, or place foil or paper baking cup in each muffin cup.

In medium bowl, stir muffin mix, water, oil, eggs and almond extract with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 1/4 cup each).

Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool in pan on cooling rack 5 minutes. Carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing).

Squeeze Glaze packet from muffin mix about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over warm muffins. Sprinkle almonds on top. Serve warm or cool.

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