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Lemon Poppy Seed Muffins

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


3 eggs


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.

4. Use a microplane zester to get off all the yummy lemon zest. Hold the zester upside down (as shown above) to catch all the zest, then turn over and empty into bowl.
5. Cut the lemon in half and squeeze out all the lemon juice (about 2 Tbsp) into the bowl. Again hold the lemon upside down so no seeds fall in, just juice.
6. Add the softened butter.
7. Beat on low speed for 30 seconds, then medium speed for 2 minutes.
8. Line a muffin tin with baking cups and fill each one 1/3 C full with batter.
9. Bake 18-23 minutes.
makes 12 muffins

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