Lemon poppy seed muffins
Dairy-free Lemon Poppy Seed Muffins that serve 24 and cost 22 cents per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Perfect for a dairy-free breakfast or brunch, these muffins take approximately 20 minutes to make.
Ingredients
free range eggs
4 large
instant lemon pudding mix
3.4 oz
lemon cake mix
1 box
poppy seeds
2 Tbsps
vegetable oil
0.25 cup
water
1 cup
Method
- Preheat oven to 350 and line 2 muffin tins with cupcake wrappers.
- In a large bowl, combine all of the ingredients, except water, and mix well.
- Slowly add the bowling water into the mixture, and mix as you add it.
- Pour the batter into the muffin pan and fill the liners way full.
- Bake for 15-17 minutes or until the muffins are a light golden brown on top.
Nutrition:
Carbs
21 g
Fat
3 g
Protein
1 g
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