Categories: Breads, Cakes, Desserts 
      Yield: 12 servings 
  
--------------------------LEMON-POPPY SEED MUFFINS-------------------------- 
    1/4 c  Vegetable oil 
      1 c  Milk 
      2    Eggs 
      1 pk Lemon instant pudding and 
           - pie filling (4 serv. size 
      2 c  Biscuit baking mix 
    1/4 c  Poppy seed 
    1/4 ts Grated lemon peel 
 
-----------------------------------GLAZE----------------------------------- 
    2/3 c  Confectioners' sugar 
  3 1/2 ts Lemon juice 
  
  MUFFINS: Heat oven to 375 degrees.  Grease bottom and sides of 12 
  medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking 
  cups.  Mix oil, milk, eggs and pudding and pie filling with fork until 
  well blended.  Stir in baking mix, poppy seed and lemon peel; blend 
  thoroughly.  Divide batter equally among cups.  Bake 25 to 30 minutes 
  or until light golden brown. Cool 10 minutes; drizzle with Glaze. 
  GLAZE: Mix confectioners' sugar and lemon juice (actually, 3 to 4 
  teaspoons) until mixture is smooth.  Use as directed above.