My awesome friend Kelly over at Kicking It With Kelly shared this recipe with me. You should check our her other amazing recipes!
There is something about having one of “those” mornings, you know? It makes you want to jump back in the bed, pull the covers over your head and have a “do-over.” You know what I am talking about, right? When the alarm didn’t go off, the kids cannot get out of bed, the dog is running circles around you wanting to be fed and you cannot find your car keys? On mornings like those, I do not have time to make the kids breakfast. When I am in a hurry but want the kids to have something in their bellies, I just grab a container of make ahead, yummy in your tummy, lemon poppy seed muffins.
What I love about this recipe is it is easy peasy to make, either in the morning or the night before. These are an awesome back up plan the kids will gobble up and will ask for more. Hence the reason we usually have a handful of these ready to go…just in case! and you probably have most, if not all of the ingredients in the pantry or fridge. Oh, and they are super cheap to make compared to the grocery store bakery version!
Easy Lemon Poppy Seed Muffins:
- 2 tablespoons poppy seeds
- 1 tablespoon lemon extract
- 1 package yellow cake mix
- 1 cup water
- ⅓ cup canola oil
- 3 eggs
- Set oven to 350 degrees.
- Spray cupcake pan (or use cupcake liners)
- Stir poppy seed and extract into cake mix.
- Prepare cake as directed on package for cupcakes.
- Fill each muffin ⅔ full
- Bake 19 to 23 minutes.
- *For cholesterol-free muffins, use ½ cup egg substitute or 4 egg whites and add ¼ cup of water.
*If you want to make a glaze, just mix up 1/3 cup confectioners sugar, 3 tablespoons of water and lemon juice to taste.