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  Lemon-poppy seed muffins
 
Yield: 12 Servings
MM
 
1/4 c Vegetable oil      1 c Milk
2 Eggs      1 pk Lemon instant pudding and - pie filling (4 serv. size
2 c Biscuit baking mix      1/4 c Poppy seed
1/4 ts Grated lemon peel MMMMM---------------------------GLAZE--------------------------------      2/3 c Confectioners' sugar
3 1/2 ts Lemon juice MUFFINS: Heat oven to 375 degrees. Grease bottom and sides of 12 medium muffin cups      2 1/2 x 1 1/4 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.

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