I opted to make muffins from this recipe that has been in my files for many years.
This page is well worn and greasy in my 'write out your own recipes' cookbook.
I love the combo of lemon and poppy seed...and if you love the flavor of lemon, look out.
This one's gonna leave you wanting for more.
Using a simple cake mix, these can be ready to eat in less than an hour.
LEMON - POPPYSEED BREAD (Or Muffins)
1 (18 ozs) box lemon cake mix
(pudding included works best)
1/2 c. oil
1 c. water
1/2 tsp. lemon extract, optional
2 Tb. poppy seeds
Preheat oven to 350*. Grease and flour 4 - 3" X 5" mini bread loaves or line 24 muffin cups with liners.
In large bowl, combine cake mix and eggs; mix well. Add oil, water & extract (if using); blend til smooth. Stir in poppy seeds. Fill prepared pans or muffin cups. Bake muffins for about 20 minutes, bread for 30 minutes or until when top springs back lightly when touched.
2 - 3 Tb. lemon juice (or milk)
2 c. powdered sugar
In small bowl, combine and drizzle over bread or muffins.
Linked to Weekend Potluck