| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | St. Louis | Breakfast, Biscuits/sc | 1 | Servings |
INGREDIENTS
| 1 | pk | Golden pound cake mix (16 oz) |
| 1 | c | Dairy sour cream |
| 2 | tb | Poppy seeds |
| 1 | tb | Lemon peel; grated |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 2 | ts | Lemon extract |
| 3/4 | c | Confectioners' sugar |
| 1 | ts | Lemon peel; grated |
| 2 | ts | Lemon juice (or more as needed) |
INSTRUCTIONS
MUFFINS LEMON GLAZE Grease medium muffing cups. To prepare muffins: mix together cake mix, sour cream, poppy seeds, lemon peel, vanilla, eggs and lemon extract. Mix until well blended. Fill muffin cups about 1/2 full. Bake in a preheated 325-degree oven 20-30 minutes, or until top springs back when touched lightly or wooden pick inserted into center comes out clean. (Watch dark muffin pans closely). Let cool 10 minutes; remove from pan. Let cool completely. Drizzle with lemon glaze. To prepare lemon glaze: Mix confectioners' sugar, lemon peel and lemon juice n small bowl until smooth. If necessary, stir in more lemon juice, 1tsp at a time, until desired consistency. Use to glaze muffins. Per serving: 236 Calories; 16g Fat (64% calories from fat); 14g Protein; 7g Carbohydrate; 361mg Cholesterol; 111mg Sodium Recipe by: St. Louis Post Dispatch Posted to MC-Recipe Digest V1 #875 by Lisa Minor <lisa@cybermill.com> on Oct 30, 1997
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