I absolutely love these extremely simple but flavorful muffins. Bisquick provides the shortcut needed in order to whip these up in a hurry on those mornings that leave no time for long preparations. Don't skip on the lemon peel and fresh lemon juice since these provide the muffins with their zing. Pair these muffins along with some fresh fruit and you are ready for anything the day can spring on you.
Lemon Poppy Seed Muffins
2 C. bisquick mix
1 pkg. (3.4 oz) instant lemon pudding mix
2 Tbsp. poppy seeds
1 tsp. grated lemon peel
2 eggs
1 C. milk
1/4 C. canola oil
Glaze:
3/4 C. powdered sugar
1 Tbsp. fresh lemon juice
Combine the bisquick mix, pudding mix, poppy seeds and lemon peel in a large mixing bowl. Add the eggs, milk, and oil. Stir just until moistened, you might still have some lumps and that is okay. Fill 12 muffin tins 2/3 full. Bake at 375* for 20 to 25 minutes.
While the muffins are cooling, combine the powdered sugar and lemon juice in a small bowl. Remove muffins to plate and drizzle with the glaze.
You can also makes these into mini muffins, just remember to shorten the baking time. Depending on the size of your pan, probably about 8 to 10 minutes.
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