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| Home -> [Fruits, Muffins & Biscuits] -> [Lemon-poppy seed muffins Recipe] |
Lemon-poppy seed muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Fruits, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| | LEMON-POPPY SEED MUFFINS | | 1/4
| cup | Vegetable oil | | 1
| cup | Milk | | 2
| | Eggs | | 2
| cup | Packaged baking mix | | 1/4
| cup | Poppy seeds | | 1
| pack | Lemon instant pudding and | | | - pie filling, dry | | | - (4 serving size) | | 1/4
| tsp | Grated lemon peel | | | Glaze (see below) | | | GLAZE | | 2/3
| cup | Confectioners' sugar | | 3 1/2
| tsp | Lemon juice |
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Procedures:
| 1 | Heat oven to 375 degrees. | | 2 | Grease bottoms only of 12 medium-size muffin cups, 2 ?by 1 ?inches, or line with paper baking cups. | | 3 | For high altitudes (3,500 to 6,500°Feet), grease bottoms and sides of muffin cups. | | 4 | With fork, mix oil, milk, eggs and dry pudding-pie filling until well-blended. | | 5 | Stir in baking mix, poppy seeds and lemon peel, blending well. | | 6 | Divide batter amoung muffin cups. | | 7 | Bake 25 to 30 minutes, or until light golden brown. | | 8 | Cool 10 minutes; drizzle with glaze. | | 9 | Makes 12 muffins. | | 10 | for glaze, mix confectioners" sugar and lemon juice together until smooth. | | 11 | note: in arizona, sour ornamental-orange peel and juice may be substituted for the lemon. | | 12 | general mills (c) phoenix gazette, march 17, 1993. |
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