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.

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