These deliciously moist lemon poppy seed muffins are great for grab-and-go breakfast or an afternoon snack.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minIngredients
glaze
Directions
MUFFINS: Heat oven to 375℉ (190℃).
Grease bottom and sides of 12 medium muffin cups, 2½ x 1¼ 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 until mixture is smooth.
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