LEMONPOPPY SEED MUFFINS
1/4 cup vegetable oil
1 cup milk
2 eggs
1 package lemon instant pudding and pie fill, ing (4 serv. size
2 cup biscuit baking mix
1/4 cup poppy seed
1/4 tsp grated lemon peel
GLAZE
2/3 cup confectioners' sugar
3 1/2 tsp lemon juice
A Recipe for
Lemon-Poppy Seed Muffins
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
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This Recipe for Lemon-Poppy Seed Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
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I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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This is a recipe for Lemon-Poppy Seed Muffins from the recipe cookbook of Recipes-to-go (Bread)
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MUFFINS: Heat oven to 375 degrees. Grease bottom and sides of 12
medium muffin cups, 2 1/2 x 1 1/4 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 (actually, 3 to 4
teaspoons) until mixture is smooth. Use as directed above.
Serves: 12
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