Lemon-Poppy Seed Scones
Lemon-Poppy Seed Scones might be just the European recipe you are searching for. This breakfast
Lemon Poppy Seed Muffins
Details
- Serving Size: 24
- Dairy-Free: True
- Weight Watchers: 5 Points
Cuisine
- morning meal
- brunch
- breakfast
Ingredients
- 4 large eggs
- 1 3.4oz. box lemon instant pudding mix
- 1 box lemon cake mix
- 2 Tbsp. poppy seeds
- ¼ cup vegetable oil
- 1 cup boiling water
Instructions
Preheat oven to 350 and line 2 muffin tins with cupcake wrappers.
In a large bowl, combine all of the ingredients, except water, and mix well.
Slowly add the bowling water into the mixture, and mix as you add it.
Pour the batter into the muffin pan and fill the liners way full.
Bake for 15-17 minutes or until the muffins are a light golden brown on top.
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