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Ingredients
- 1 pkt golden brown lb. cake mix (16 ounce)
- 1 c. dairy lowfat sour cream
- 2 Tbsp. poppy seeds
- 1 Tbsp. lemon peel grated
- 1 tsp vanilla
- 2 x Large eggs
- 2 tsp lemon extract
- 3/4 c. confectioners' sugar
- 1 tsp lemon peel grated
- 2 tsp lemon juice (or possibly more as needed)
Directions
- Grease medium muffing c..
- To prepare muffins: mix together cake mix, lowfat sour cream, poppy seeds, lemon peel, vanilla, Large eggs and lemon extract. Mix till well blended. Fill muffin c. about 1/2 full.
- Bake in a preheated 325-degree oven 20-30 min, or possibly till top springs back when touched lightly or possibly wooden pick inserted into center comes out clean. (Watch dark muffin pans closely). Let cold 10 min; remove from pan. Let cold completely. Drizzle with lemon glaze.
- To prepare lemon glaze: Mix confectioners' sugar, lemon peel and lemon juice n small bowl till smooth. If necessary, stir in more lemon juice, 1tsp at a time, till desired consistency. Use to glaze muffins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 466g | |
| Calories 1070 | |
| Calories from Fat 549 | 51% |
| Total Fat 62.61g | 78% |
| Saturated Fat 30.35g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 537mg | 179% |
| Sodium 329mg | 14% |
| Potassium 629mg | 18% |
| Total Carbs 105.73g | 28% |
| Dietary Fiber 4.3g | 14% |
| Sugars 99.63g | 66% |
| Protein 20.49g | 33% |
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