Blueberry Almond Muffin Tops Recipe

Ingredients

1

                        box (11.9 oz) Betty Crocker™ Blueberry Muffin Tops Mix

Water, vegetable oil and egg called for on muffin tops box

1/2

cup sliced almonds

2

tablespoons grated lemon peel

1/2

cup powdered sugar

2

teaspoons lemon juice

1

teaspoon milk

Preparation

Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.

In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in almonds and lemon peel.

Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.

In small bowl, mix Icing ingredients until smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.

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