Lemon Poppy Seed Muffins

From Simple and Delicious (March/April 2006), page 12.

Prep/Total Time: 30 min
Yield: 1 dozen.

2 cups biscuit/baking mix (like Bisquik)
1 package (3.4 ounces) instant lemon pudding mix
1/8 cup poppy seeds
¼ teaspoon grated lemon peel
2 eggs
1 cup milk
¼ cup vegetable or canola oil
¾ cup confectioner’s (powdered) 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 (it will still be quite clumpy). Fill paper-lined muffin cups two-thirds full.

Bake at 375ºF for 20-25 minutes or until a toothpick comes out clean. Cool for 5-10 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners’ sugar and lemon juice; drizzle over mostly-cooled muffins.

Nutrition Facts:
1 muffin = 220 calories, 10 g fat (2 g saturated fat), 38 mg cholesterol, 369 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.