Glazed Lemon Poppy Seed Muffins
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | package |
instant pudding mix, lemon
|
* |
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| ¼ | cup |
poppy seed
|
*
|
| ¼ | teaspoon |
lemon zest
grated |
|
| glaze | |||
| ⅔ | cup |
powdered sugar
|
|
| 3 ½ | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | package |
instant pudding mix, lemon
|
* |
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
poppy seed
|
*
|
| 1.3 | ml |
lemon zest
grated |
|
| glaze | |||
| 158 | ml |
powdered sugar
|
|
| 18 | ml |
lemon juice
|
|
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.
