Lemon-Sour Cream-Poppy Seed Muffins

• 1 (16 ounce) packagegolden poundcake mix
• 1 cup sour cream
• 2 tablespoons poppy seeds
• 1 tablespoon grated lemon rind
• 2 teaspoons lemon extract
• 1 teaspoon vanilla
• 2 eggs
• 34 cup powdered sugar
• 1 teaspoon lemon peel, grated
• 2 -3 tablespoons lemon juice

1. Heat oven to 325.
2. Grease medium muffin cups.
3. Mix cake mix (dry) and remaining ingredients except Lemon Glaze in a large bowl until well blended.
4. Fill muffin cups 1/2 full.
5. Bake about 30 minutes or until top springs back when touched lightly.
6. Cool 10 minutes; remove from pan.
7. Cool completely.
8. Drizzle with lemon glaze.

packagegolden poundcake, sour cream, poppy seeds, lemon rind, lemon, vanilla, eggs, powdered sugar, lemon peel, lemon juice

Taken from www.food.com/recipe/lemon-sour-cream-poppy-seed-muffins-236451 (may not work)