Recipe - Lemon-Poppy Seed Muffins

LEMONPOPPY SEED MUFFINS
One fourth cup Vegetable oil
1 cup Milk
2 Eggs
1 pack Lemon instant pudding and
pie filling (4 serv. size
2 cup Biscuit baking mix
One fourth cup Poppy seed
One fourth teaspoon Grated lemon peel

GLAZE
2/3 cup Confectioners' sugar
3 One half teaspoon Lemon juice

MUFFINS: Heat oven to 375 degrees. Grease bottom and sides of 12 medium
muffin cups, 2 One half x 1 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini