YIELD: about 12 Muffins
Preheat oven to 400°F. Line a muffin pan with paper baking cups.
Pour mix into a mixing bowl. Make a well in the center and add oil, milk and eggs. Mix until well combined. If desired, stir in add-ins such as fruit, nuts or chocolate chips.
Spoon batter into prepared muffin pan, filling each cup nearly to the top.
Bake until muffins are golden brown, 22–25 minutes. Cool in pan for 5 minutes. Move to wire rack to cool completely.
Once cool, mix the powdered sugar and lemon juice together and drizzle over the tops of the muffins.
No, this is not a made-from-scratch recipe. GASP! "But, Colleen, aren't you a classically trained chef?" Yes, but that doesn't mean that I have time, money and ingredients on hand to make everything 100% homemade all the time. My high school culinary arts teacher once told me he always uses boxed cake mixes. His reasoning was that the companies making these products have been around for decades, perfecting the formula to make the final cake have the perfect texture, flavor, color and taste, so why try to compete.
There is a time and a place for both homemade and boxed mixes, in my opinion. If I do use a boxed mix, I usually try to doctor it up a bit. Like in the case of there Lemon Blueberry muffins, I added fresh blueberries to the base mix, along with lemon zest. Then, I made a quick lemon glaze to drizzle over the top. Those little tricks, really took the muffins to the next level.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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