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Lemon Poppyseed Buttermilk Muffins

by on May 25, 2011 in Breads, Muffins May 25, 2011 BreadsMuffins
See post on The Hill Hangout’s site!
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Level: Easy

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Description

A light, fluffy muffin that is perfect for a brunch, tea, or garden party.

Ingredients

  • 2 packages (7.6 Oz. Size) Martha White Lemon Poppyseed Muffin Mix
  • 1 box (small 4-serving Size Box) Lemon Pudding Mix
  • 1 cup Vegetable Oil
  • 1 cup Sour Cream
  • 1 cup Buttermilk
  • 4 whole Eggs
  • ½ cups Water

Preparation

Preheat oven to 325ºF. Mix all ingredients together. Spray a 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 the glaze.

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