| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Breads, Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 1 | c | Milk |
| 2 | Eggs | |
| 1 | pk | Lemon instant pudding and pie filling (4 serv. size |
| 2 | c | Biscuit baking mix |
| 1/4 | c | Poppy seed |
| 1/4 | ts | Grated lemon peel |
| 2/3 | c | Confectioners' sugar |
| 3 1/2 | ts | Lemon juice |
INSTRUCTIONS
LEMON-POPPY SEED MUFFINS GLAZE MUFFINS: Heat oven to 375 degrees. Grease bottom and sides of 12 medium muffin cups, 2 1/2 x 1 1/4 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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