This is my now my third entry for the Betty Crocker’s Bakers Challenge: Gluten Free Recipe Contest.
I can whip up a batch of these lemon poppy seed muffins in no time, then our family eats on them for breakfast and as a snack for the next couple of days. Their light and fluffy texture, the hint of lemon, and the crunchiness from the poppy seeds makes them a perfect summer snack. Enjoy!
1 box Betty Crocker’s gluten free yellow cake mix
1/2 C Earth Balance butter, softened
2 tsp. gluten free vanilla
1/3 C sherry cooking wine (on the vinegar or condiment aisle)
3 Tbsp water
1 lemon, juice and zest
1 Tbsp poppy seeds
1. Preheat oven to 350 degrees.
2. Set out the butter and bring to room temperature.
3. In a large mixing bowl, pour in the yellow cake mix, eggs, vanilla, water, poppy seeds and sherry.