 | | Directions |
- Place muffin cups in the muffin tins or grease each of the muffin holes.
- Soak poppy seeds in water.
- Combine cake mix and pudding mix in a large bowl. Whisk lightly to mix.
- Beat the eggs slightly and then add them to the oil.
- Mix dry ingredients with the egg/oil mixture and the water. Stir just until thoroughly mixed. Drain poppy seeds and stir into the mixture.
- Fill muffin cups two-thirds full of batter.
- Bake in a 350 degrees F. oven for 15 minutes. Test for doneness by poking a toothpick into the center of a muffin. It should come out clean if the muffins are done.
Cool on wire rack. If muffin cups were not used in the muffin tins, cool the baked muffins for 5 to 10 minutes before removing them from the muffin tin.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: Muffin tins
Servings: 22
Serving Size: 1
|  | | Ingredients | | - | | 1/4 cup poppy seeds |
| - | | 1 package lemon cake mix |
| - | | 1 instant lemon pudding |
| - | | 4 eggs |
| - | | 1/4 cup vegetable oil |
| - | | 1 cup water - warm |
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