Oops, I forgot that this week’s FIF was a Muffin Edition. SO, I’m posting TWO FIF entries 🙂 And that’s ok 🙂
I bake muffins all the time to sell with my breads, but I keep my repertoire for those rather limited. I do branch out more with the family, but I think that I’ve posted most of our favorite muffin recipes in the past (to see those recipes, you can do a search for “muffins” in the search button here on my blog). Today I’ll share a recipe that I make quite often for selling. They are DEFINITELY a favorite of my family’s, but they are white flour/white sugar, so I try to not have extras available for them very often. I’m going to have to find another equally wonderful recipe for the same type of muffin that I can tweak to meet our family’s needs better. But so far this is what I have found and love 🙂 This recipe is from the Taste of Home website
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Lemon Poppy Seed Muffins
* 2 cups biscuit/baking mix (I do use a homemade version of this that DOES NOT contain any hydrogenated or transfats)
* 1 package (3.4 ounces) instant lemon pudding mix
* 1/4 cup poppy seeds
* 1/4 teaspoon grated lemon peel
* 2 eggs
* 1 cup milk
* 1/4 cup vegetable oil
* 3/4 cup confectioners’ sugar
* 1 tablespoon lemon juice
In a large bowl, combine the baking mix, pudding mix, poppy seeds and lemon peel. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full.
Bake at 375° for 20-25 minutes or until a toothpick 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 muffins. Yield: 1 dozen.