Confetti Lemon Muffins

Confetti Lemon Muffins

  • Confetti Lemon Muffins combine sweet and tart flavors with a crispy, crumbly topping.
  • Use Kellogg’s® Rice Krispies® cereal, dried fruit, and lemon peel for a flavorful boost.
  • Prep time is 30 minutes; total time to bake is 65 minutes for 12 servings.
  • Mix dry and wet ingredients, top with cereal blend, bake at 400°F, and serve warm.
  • Serving warm ensures a delicious start to any family day.

Confetti Lemon Muffins bring together sweet and tart flavors with a crumbly, crispy top. Kellogg’s® Rice Krispies® cereal adds crunch, while dried fruit and lemon peel provide color and brightness. Mix dry and wet ingredients, add the cereal topping, and bake for warm muffins that brighten any morning. Ready in 65 minutes with 30 minutes prep, these muffins yield 12 servings your family will love.

Sweet and tart with a crumbly, crispy top, these muffins are a warm and shining start to your family's day.

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PREP TIME (MIN)

30

TOTAL TIME (MIN)

65

SERVINGS

12

Ingredients

  • 1/4 cupall-purpose flour
  • 2 tablespoonssugar
  • 2 tablespoonsmargarine or butter
  • 1/2 teaspoongrated lemon peel
  • 1/2 cupKellogg's® Rice Krispies® cereal
  • 1 1/2 cupsall-purpose flour
  • 1/2 cupsugar
  • 1 tablespoonbaking powder
  • 1 teaspoonsalt
  • 2/3 cupchopped, mixed dried fruit
  • 1 egg
  • 2/3 cupmilk
  • 1/2 teaspoongrated lemon peel
  • 1 tablespoonlemon juice
  • 1/3 cupshortening, melted

NUTRITION INFORMATION

Directions

1. In small mixing bowl, combine the 1/4 cup flour and 2 tablespoon sugar. Using pastry blender cut in margarine until mixture resembles coarse crumbs. Stir in the 1/2 teaspoon lemon peel and KELLOGG'S® RICE KRISPIES® cereal. Set aside for topping. 2. Stir together the 1 1/2 cups flour, the 1/2 cup sugar, baking powder and salt. Add dried fruit. Set aside. 3. In large mixing bowl, beat together egg, milk, the remaining 1/2 teaspoon lemon peel, juice and shortening until thoroughly mixed. Add flour mixture, stirring only until combined. Portion evenly in twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle muffins with topping. 4. Bake at 400° F about 20 minutes or until lightly browned. Let stand 5 minutes before carefully remove from pans. Serve warm. Yield: 12 muffins