Lemon-Poppy Seed Coffee Cake

Name: Lemon-Poppy Seed Coffee Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 9
Cuisine: Global
Ingredients: 79 milliliters sliced almonds; 1 egg; 1 box Betty lemon-poppy seed muffin mix; 59 milliliters vegetable oil; 177 milliliters water

You can never have too many morn meal recipes, so give Lemon-Poppy Seed Coffee Cake a try. This recipe makes 9 servings with 90 calories, 2g of protein, and 9g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of almonds, egg, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 55 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet.

Instructions

Heat oven to 375F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Oven

Frying Pan

In medium bowl, stir Muffin

Equipment you will use

Bowl

Mix, water, oil and egg just until blended (batter may be lumpy).

Ingredients you will need

Water

Egg

Cooking Oil

Spread in pan; sprinkle with almonds.

Ingredients you will need

Almonds

Spread

Equipment you will use

Frying Pan

Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave).

Ingredients you will need

Glaze

Equipment you will use

Microwave