Monday Muffins: Lemon Poppy Seed Muffins
I don’t know about you but in the winter I love to have fresh muffins on hand. For the next several weeks I will be sharing a favorite muffin recipe every Monday. As a general rule I cook from scratch. Occasionally I will doctor up cake mixes or other time saving mixes. I have a son who loves Lemon Poppy Seed Muffins. I discovered this recipe many years ago. It is quick and easy and you can have a batch of muffins in the oven in no time. I usually have the ingredients on hand so I can mix up a batch when my son is home visiting.
Lemon Poppy Seed Muffins
18 ¼ oz pkg White Cake Mix
6 oz pkg lemon pudding
2 Tbsp poppy seeds
1 ¼ cup water
⅓ cup vegetable oil
In a large bowl, blend cake mix, lemon pudding and poppy seeds.
In a separate bowl, combine eggs, water and oil.
Blend the egg mixture into the dry ingredients and gently stir. Line muffin tin with muffin cups.
Fill the muffin tins 2/3 full.
Bake 350 degrees for 20 minutes or until done. Let cool 5 minutes before removing.
Makes 20-24 muffins depending on the size of your muffin tin. These muffins freeze well too.