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Confetti Lemon Muffins
Thumbnil Confetti Lemon Muffins

Confetti Lemon Muffins

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



  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons margarine or butter
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup Kellogg's® Rice Krispies® cereal
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup chopped, mixed dried fruit
  • 1 egg
  • 2/3 cup milk
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/3 cup shortening, melted


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