| 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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