Lemon Citrus Muffins

Serves: 24
Total Calories: 52


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°. Grease bottoms only of 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line 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 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 52
Calories from Fat: 44

This Lemon Citrus Muffins recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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