Lemon Poppy Seed Muffins

SERVES: 18  COOK TIME: 20 minutes  TOTAL TIME: 35 minutes


2 cup Buttermilk baking mix
1⁄2 cup sugar
1⁄2 cup chopped nuts
1⁄2 teaspoon grated lemon peel
2 eggs
5 tablespoon vegetable oil
2⁄3 cup buttermilk
1 can Solo Poppy Seed Cake and Pastry Filling
1⁄2 teaspoon vanilla
1⁄2 teaspoon lemon extract


To bake these lemon poppy seed muffins, preheat oven to 400° F. Line one 12-cup and one 6-cup muffin pan with cake liners or spray pans with non-stick cooking spray. Set aside.

Stir baking mix, sugar(s), (nuts, lemon peel or spices, if applicable) until blended.

Beat eggs, oil, and buttermilk with electric mixer until blended.

Add to dry ingredients and stir just until moistened. (Batter will be lumpy) Stir in filling.

Spoon batter into prepared muffin cups, filling cups until approximately two-thirds full.

Bake 15 to 18 minutes or unit toothpick inserted in center of muffin comes out clean.

Cool in pans on wire racks. 1 minute.

Remove poppy seed muffins from pans and serve warm or cool completely on racks.

classic Traditional Breakfast

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