I needed a light, fluffy muffin for a little garden party we’re having for Mother’s Day this weekend, so I came up with these. you’ll recognize it as a tweak of my chocolate chip cake recipe. Hope you like it!
Two pouches of Martha White Lemon Poppyseed Muffin Mix
One box of lemon pudding mix
One cup of vegetable oil
One cup of sour cream
One cup of buttermilk
Four eggs
One-half cup of water
Preheat oven to 325 degrees.
Mix all ingredients together.
Spray mini muffin pan with baking spray.
Fill cups almost to the top, but do not overfill.
Bake for 25-27 minutes. Transfer to a wire rack to cool. Makes six dozen mini muffins.
If you want a sweeter muffin, mix the juice of half a lemon with a cup of powdered sugar. Dip muffin tops into glaze.
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Loved these! Lemon Poppyseed muffins are my Husbands favorite. He loved these! Thanks!!!