Betty Crocker's home-baked muffins are a great meal, snack or even dessert! Also makes great bread!
Preparation Instructions
Do not eat raw muffin batter. Making Muffins: You Will Need: 3/4 cup water; 1/4 cup vegetable oil; 2 eggs. 1. Heat - Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Stir - Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). 3. Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Squeeze glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner or packet with scissors. Drizzle glaze over muffins. Cool completely before storing. High Altitude (3500-6500 ft): No change. Making Bread: 1 box Betty Crocker lemon poppy seed muffin mix. 3/4 cup water. 1/4 cup vegetable oil. 2 eggs. Heat oven to 375 degrees F. Grease bottom of 8 x 4 - or 9 x 5-inch loaf pan. In medium bowl, stir all ingredients except glaze just until blended (batter may be lumpy). Pour into pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Squeeze glaze packet 1 about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over loaf. 16 servings. Making Mini Muffins: Heat oven to 425 degrees F. Make muffins as directed - except use 36 mini muffin cups. Bake 10 to 12 minutes. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry muffin mix. Use 48 mini muffin cups.
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