The Pioneer Woman Tasty Kitchen
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Gluten Free Lemon Poppy Seed Muffins

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Level: Easy

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Description

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.

Ingredients

  • ½ cups Earth Balance Butter, Softened
  • 1 box (15 Oz. Size) Betty Crocker's Gluten Free Yellow Cake Mix
  • 3 whole Eggs
  • 2 teaspoons Gluten Free Vanilla
  • 3 Tablespoons Water
  • 1 Tablespoon Poppy Seeds
  • ⅓ cups Sherry Cooking Wine
  • 1 whole Lemon, Juice And Zest

Preparation

1. Preheat oven to 350 degrees F.

2. Set out the butter and bring it to room temperature.

3. In a large mixing bowl, pour in the yellow cake mix, eggs, vanilla, water, poppy seeds, and sherry.

4.Then, use a microplane zester to get off all the yummy lemon zest. Hold the zester upside down to catch all the zest, then turn over and empty the zest into your mixing bowl.

5. Cut the lemon in half and squeeze out all the lemon juice (about 2 Tablespoons)into the mixing bowl. Again hold the lemon upside down so no seeds fall in, you just want the 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 (12 count) with baking cups and fill each one 1/3 Cup full with batter.

9. Bake 18-23 minutes.

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