Lemon-poppy seed muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 1 | cup | Milk |
| 2 | Eggs | |
| 1 | pack | Lemon instant pudding and pie filling (4 serv. size |
| 2 | cups | Biscuit baking mix |
| ¼ | cup | Poppy seed |
| ¼ | teaspoon | Grated lemon peel |
| ⅔ | cup | Confectioners' sugar |
| 3½ | teaspoon | Lemon juice |
Directions
LEMON-POPPY SEED MUFFINS
GLAZE
MUFFINS: Heat oven to 375 degrees. Grease bottom and sides of 12 medium muffin cups, 2½ x 1 ¼ inches, or line with paper baking cups. Mix oil, milk, eggs and pudding and pie filling with fork until well blended. Stir in baking mix, poppy seed and lemon peel; blend thoroughly. Divide batter equally among cups. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes; drizzle with Glaze.
GLAZE: Mix confectioners' sugar and lemon juice (actually, 3 to 4 teaspoons) until mixture is smooth. Use as directed above.