Ingredients
2 cups biscuit/baking mix1 package (3.4 ounces) instant lemon pudding mix1/4 cup poppy seeds1/4 teaspoon grated lemon zest2 large eggs, lightly beaten1 cup whole milk1/4 cup canola oil3/4 cup confectioners’ sugar1 tablespoon lemon juice
Preparation
In a large bowl, combine the baking mix, dry pudding mix, poppy seeds and lemon zest. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-25 minutes or until a toothpick inserted in the center 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 warm muffins. Serve warm.
