Gluten Free Lemon Poppy Seed Muffins – a delicious recipe with Butter, Eggs, Vanilla, Water, Poppy Seeds, Sherry Cooking Wine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Preheat oven to 350 degrees F.
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2.
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Set out the butter and bring it to room temperature.
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3.
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In a large mixing bowl, pour in the yellow cake mix, eggs, vanilla, water, poppy seeds, and sherry.
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4.Then, use a microplane zester to get off all the yummy lemon zest.
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Hold the zester upside down to catch all the zest, then turn over and empty the zest into your mixing bowl.
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5.
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Cut the lemon in half and squeeze out all the lemon juice (about 2 Tablespoons)into the mixing bowl.
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Again hold the lemon upside down so no seeds fall in, you just want the juice.
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6.
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Add the softened butter.
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7.
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Beat on low speed for 30 seconds, then medium speed for 2 minutes.
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8.
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Line a muffin tin (12 count) with baking cups and fill each one 1/3 Cup full with batter.
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9.
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Bake 18-23 minutes.
325
kcal
Calories
30
g
Fat
4
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 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, and more.
Yes, Gluten Free Lemon Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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