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Lemon Poppy Seed Breakfast Muffins

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Ingredients

Adjust Servings:
1 (18 1/4 ounce) box lemon cake mix (used duncan hines)
1 cup boiling water
1/2 cup vegetable oil
1 (3 1/2 ounce) box instant lemon pudding
4 eggs
2 tablespoons poppy seeds

Nutritional information

263.2
Calories
117 g
Calories From Fat
13.1 g
Total Fat
2 g
Saturated Fat
50.3 mg
Cholesterol
333 mg
Sodium
33.6 g
Carbs
0.6 g
Dietary Fiber
15.1 g
Sugars
3.4 g
Protein
1179g
Serving Size

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Lemon Poppy Seed Breakfast Muffins

Features:
    Cuisine:

    used yellow cake mix , box of lemon instant pudding, zest and juice from one lemon. they did fine with the changes . will do that again

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Lemon Poppy Seed Breakfast Muffins, I was looking for a lemon poppy seed muffin recipe and only found one I found this one on Cooks com I loved the simplicity of the reicipe I enjoyed them, I hope you do too , used yellow cake mix , box of lemon instant pudding, zest and juice from one lemon they did fine with the changes will do that again, When I think of lemon poppy seed muffins these are what I have in mind They are moist, fluffy and delicious


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Combine All Ingredients and Beat For 2 Minutes on High Speed.

    3
    Done

    Spray 15 Regular Size Muffin Holes With Vegetable Spray, or Line With Muffin Liners.

    4
    Done

    Pour Equal Amounts of Batter Into Muffin Holes.

    5
    Done

    Make Sure You Put Water Into the Unused Muffin Holes For Even Baking.

    6
    Done

    Bake at 350 For 20-25 Minutes.

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    Sammy Shepherd

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