Title: Lemon-Poppy Seed Muffins
Categories: Muffins
Yield: 12 Servings

LEMON-POPPY SEED MUFFINS
1/4	c	Vegetable oil
1	c	Milk
2		Eggs
2	c	Packaged baking mix
1/4	c	Poppy seeds
1	pk	Lemon instant pudding and pie filling, dry (4 serving size
1/4	ts	Grated lemon peel
		Glaze (see below)
GLAZE
2/3	c	Confectioners' sugar
3 1/2	ts	Lemon juice

Heat oven to 375 degrees. Grease bottoms only of 12 medium-size muffin cups, 2 1/2 by 1 1/4 inches, or line with paper baking cups. For high altitudes (3,500 to 6,500 feet), grease bottoms and sides of muffin cups. With fork, mix oil, milk, eggs and dry pudding-pie filling until well-blended. Stir in baking mix, poppy seeds and lemon peel, blending well. Divide batter amoung muffin cups. Bake 25 to 30 minutes, or until light golden brown. Cool 10 minutes; drizzle with Glaze. Makes 12 muffins.

For glaze, mix confectioners' sugar and lemon juice together until smooth.

Note: In Arizona, sour ornamental-orange peel and juice may be substituted for the lemon.

General Mills (c) Phoenix Gazette, March 17, 1993.

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