| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
St. Louis |
Biscuits/sc, Breakfast |
1 |
Servings |
INGREDIENTS
| 1 |
|
Golden pound cake mix, 16 |
|
|
oz |
| 1 |
c |
Dairy sour cream |
| 2 |
T |
Poppy seeds |
| 1 |
T |
Lemon peel, grated |
| 1 |
t |
Vanilla |
| 2 |
|
Eggs |
| 2 |
t |
Lemon extract |
| 3/4 |
c |
Confectioners' sugar |
| 1 |
t |
Lemon peel, grated |
| 2 |
t |
Lemon juice, or more as |
|
|
needed |
INSTRUCTIONS
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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