• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 12

Raspberry Lemon Poppyseed Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 box Lemon Poppy Seed Muffin Mix
  • 1 teaspoon almond extract
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 cups fresh or frozen raspberries
  • lemon glaze*


Preheat oven to 425F degrees. Lightly grease 12 muffin cups, or line with muffin liners.

In a large bowl, mix together lemon poppy seed muffin mix, almond extract, milk, canola oil and eggs until just combined. DO NOT OVERMIX! Gently fold in raspberries. Scoop batter into prepared muffin cups.

Bake for 5 minutes at 425F degrees, then immediately reduce the oven temperature to 375F degrees and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean.

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