1 cup margarine
1 1/4 cups white sugar
3 cups white sugar
1 (15 ounce) can ready-to-use marshmallow creme
1 (13 ounce) can frozen corn muffin mix
1 3/4 cups milk
1 teaspoon vanilla extract
2 tablespoons lemon extract
1 (8 ounce) package instant whipped topping
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In heavy silver foil or a heavy-duty glass bowl, combine margarine, sugar, and sugar. Mix thoroughly and press marshmallow creme into center of each muffin. Spoon creme mixture onto foil lined muffin cups.
Place corn muffin mix in center of each muffin. Place marshmallow creme mixture on top of corn muffin mix. Sprinkle whipped topping on top of marshmallow creme.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on a wire rack. Refrigerate at least 4 hours before serving.
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