Lemon-Poppy Seed Muffins Recipe




Lemon-Poppy Seed Muffins Ingredients


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

 

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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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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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important



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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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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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a nation taste-blind.” M.F.K. Fisher



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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




I drink no more than a sponge.

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Lemon-Poppy Seed Muffins

Never eat more than you can lift.

Miss Piggy , character on "The Muppet Show," U.S. television show






Lemon-Poppy Seed Muffins Directions

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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Lemon-Poppy Seed Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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