Prep Time: 10 min
Total Time: 40 min
Makes: 8 muffins
1 pouch (6.5 ounces) Betty Crocker® lemon-poppy seed muffin mix
3/4 cup yellow cornmeal
3/4 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon lemon extract
1 egg, beaten
1. Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
2. In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups.
3. Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.
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