Lemon Poppy Seed Muffins

• 2 cups biscuit/baking mix
• 1 package (3.4 ounces) instant lemon pudding mix
• 1/4 cup poppy seeds
• 1/4 teaspoon grated lemon zest
• 2 large eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup canola oil
• 3/4 cup confectioners' sugar
• 1 tablespoon lemon juice

1. In a large bowl, combine the baking mix, dry pudding mix, poppy seeds and lemon zest. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
2. Bake at 375u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3. In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Serve warm.

biscuitbaking, poppy seeds, lemon zest, eggs, milk, canola oil, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/lemon-poppy-seed-muffins/ (may not work)