Gaga's Lemon Poppyseed Muffins - Better Batter Gluten Free Flour

Gaga’s Lemon Poppyseed Muffins

Naomi’s mom (Gaga) is always coming up with great, creative ways to make her family’s favorite recipes quicker and easier for those on a crunched time schedule. This recipe, which uses yellow cake mix […]

Naomi’s mom (Gaga) is always coming up with great, creative ways to make her family’s favorite recipes quicker and easier for those on a crunched time schedule. This recipe, which uses yellow cake mix as a base, is a perfect example of why something semi-homemade can be served proudly – this version of an old family favorite as good or better than the scratch version.

1 box Better Batter Gluten Free Yellow Cake Mix (you will also need eggs, oil and water OR white beans and water as per box instructions)

1 tsp lemon extract

1 Tbsp poppyseeds

 

Preheat oven to 350 degrees and line cupcake tins with 24 muffin papers

Prepare box cake mix as per box instructions, using either the eggs/oil/water or pureed bean/water instructions. Stir in 1 tsp lemon extract and 1 Tbsp poppyseeds.

Pour batter into liners, enough to fill each liner about 2/3 full. You should get around 24 muffins.

Bake as per box instructions for cupcakes, or  until tops spring back when lightly touched. Allow to cool at least 5 minutes before serving. Allow to cool completely and store in an airtight container, for storage purposes. You may also freeze these and reheat by placing for 30 seconds to a minute in the microwave.

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