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Cook'n with Betty Crocker 
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Lemon Citrus Muffins |
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Serves: 24 Print this RecipePrep: 10 min Bake: 23 min per pan 24 MUFFINS 1 package Betty Crocker SuperMoist yellow (lemon) cake mix 1/2 cup vegetable oil 4 eggs 1 (11-ounce) can mandarin orange segments, undrained 2 tablespoons white coarse sugar crystals (decorating sugar) or granulated sugar 1 Heat oven to 375°. Line 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups. 2 Beat cake mix, oil, eggs and orange segments (with juice) in large bowl with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups. Sprinkle with sugar crystals. 3 Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store uncovered at room temperature. High Altitude (3500 to 6500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Makes 30 muffins. 1 Muffin: Calories 150 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 35mg; Sodium 150mg; Carbohydrate 20g (Dietary Fiber 0g); Protein 2g. % Daily Value: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 2%. Betty's Tip Take the guesswork out of filling muffin cups: use a spring-handled ice-cream scoop! The different sizes are identified by number; we recommend a No. 20 or 24. From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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