Recipe - Lemon-Sour Cream Poppy Seed Muffins

MUFFINS
1 pack Golden pound cake mix (16
oz)
1 cup Dairy sour cream
2 tablespoon Poppy seeds
1 tablespoon Lemon peel; grated
1 teaspoon Vanilla
2 Eggs
2 teaspoon Lemon extract

LEMON GLAZE
Three fourths cup Confectioners' sugar
1 teaspoon Lemon peel; grated
2 teaspoon Lemon juice (or more as
needed)

Grease medium muffing cups.

To prepare muffins: mix together cake mix, sour cream, poppy seeds, lemon
peel, vanilla, eggs and lemon extract. Mix until well blended. Fill muffin
cups about One half full.

Bake in a preheated 325degree oven 2030 minutes, or until top springs
back when touched lightly or wooden pick inserted into center comes out
clean. (Watch dark muffin pans closely). Let cool 10 minutes; remove from
pan. Let cool completely. Drizzle with lemon glaze.

To prepare lemon glaze: Mix confectioners' sugar, lemon peel and lemon
juice n small bowl until smooth. If necessary, stir in more lemon juice,
1tsp at a time, until desired consistency. Use to glaze muffins.

Per serving: 236 Calories; 16g Fat (64% calories from fat); 14g Protein; 7g
Carbohydrate; 361mg Cholesterol; 111mg Sodium

Recipe by: St. Louis Post Dispatch

Posted to MCRecipe Digest V1 #875 by Lisa Minor lisa@cybermill.com on
Oct 30, 1997