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Lemon Poppy Seed Muffins Recipe

Photo by: Taste of Home

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Bursting with poppy seeds, these luscious muffins from Donna Gonda of North Canton, Ohio are filled and drizzled with lots of lemony flavor. They’re great with coffee or tea and couldn’t be much easier to whip up. TIP: For a special after-school treat, Donna bakes them in mini muffin pans and serves with hot chocolate.

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12 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups biscuit/baking mix
1 package (3.4 ounces) instant lemon pudding mix
1/4 cup poppy seeds
1/4 teaspoon grated lemon peel
2 eggs
1 cup milk
1/4 cup canola oil
3/4 cup confectioners' sugar
1 tablespoon lemon juice

Directions

In a large bowl, combine the baking mix, pudding mix, poppy seeds and lemon peel. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl, combine confectioners' sugar and lemon juice; drizzle over muffins. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 220 calories, 10 g fat (2 g saturated fat), 38 mg cholesterol, 369 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Lemon Poppy Seed Muffins published in Simple & Delicious March/April 2006, p12

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas