| 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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