Lemon poppyseed/cake muffin quick brd*** (bvrf
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box Yellow Cake mix* | |
| 1 | Instant Lemon pudding | |
| 1 | cup | Water |
| 4 | Eggs | |
| Poppyseed | ||
| ⅔ | cup | Vegetable oil |
| Rhonda FROM: RHONDA CHAMBERLAIN (BVRF74B) | ||
Directions
*(I use Betty Crocker Supermoist) Beat all ingredients, except poppyseed, until smooth.
Add poppyseed to your taste. I usually add about 2 Tablespoons but you can add as much as you like. I then bake it in a well greased bundt pan for about 40 minutes at 350 degrees or until a toothpick comes out clean. If you were using small bread pans you would cut the baking time down depending on the size of your pans. It makes great muffins too.