Lemon Poppy Seed Muffins

• 1/2 c. all-purpose flour
• 1 pkg. Pillsbury Plus lemon cake mix
• 3 Tbsp. firm margarine or butter
• 2/3 c. water
• 1/3 c. oil
• 2 eggs
• 1 Tbsp. poppy seed

1. Heat oven to 375u0b0.
2. Line 18 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off.
3. In large bowl, combine flour and cake mix; blend well.
4. To prepare streusel, place 2/3 cup flour-cake mix mixture in small bowl; add margarine.
5. Blend with fork until mixture resembles coarse crumbs; set aside.
6. To flour-cake mixture in large bowl, add water, oil, eggs and poppy seed.
7. Stir 75 strokes by hand or until mixture is just smooth. Fill muffin cups 1/2 full, sprinkle each with 1 tablespoon streusel mixture.
8. Bake at 375u0b0 for 25 to 30 minutes.
9. Remove immediately from pan; serve warm.
10. Makes 18 muffins.

allpurpose, lemon cake, margarine, water, oil, eggs, poppy seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247862 (may not work)