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Lemon Poppy Seed Muffins

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 vegetable oil
3/4 cup confectioners' sugar
1 tablespoon lemon juice

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

Printed from tasteofhome.com May 17, 2008

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Lemon Poppy Seed Muffins cont.

paper-lined muffin cups two-thirds full. Bake at 375° for
20-25 minutes or until a toothpick 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.