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Recipe Name: Lemon-sour Cream Poppy Seed Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 1

1 Golden pound cake mix, 16
1 Cup(s) Dairy sour cream
2 Tablespoon(s) Poppy seeds
1 Tablespoon(s) Lemon peel, grated
1 Teaspoon(s) Vanilla
2 Eggs
2 Teaspoon(s) Lemon extract
3/4 Cup(s) Confectioners' sugar, Confectioners' sugar
2 Teaspoon(s) Lemon juice, or more as
Grease medium muffing cups.To prepare muffins: mix together cake mix,
sour cream, poppy seeds,lemon peel, vanilla, eggs and lemon extract.
Mix until well blended.Fill muffin cups about 1/2 full.Bake in a
preheated 325-degree oven 20-30 minutes, or until top springsback when
touched lightly or wooden pick inserted into center comes outclean.
(Watch dark muffin pans closely). Let cool 10 minutes; removefrom pan.
Let cool completely. Drizzle with lemon glaze.To prepare lemon glaze:
Mix confectioners' sugar, lemon peel and lemonjuice n small bowl until
smooth. If necessary, stir in more lemon juice,1tsp at a time, until
desired consistency. Use to glaze muffins.Per serving: 236 Calories;
16g Fat (64% calories from fat); 14g Protein;7g Carbohydrate; 361mg
Cholesterol; 111mg SodiumRecipe by: St. Louis Post DispatchPosted to
MC-Recipe Digest V1 #875 by Lisa Minor <> onOct 30,

Nutrition (calculated from recipe ingredients)
Calories: 254
Calories From Fat: 148
Total Fat: 16.9g
Cholesterol: 372mg
Sodium: 147.3mg
Potassium: 302.2mg
Carbohydrates: 8.3g
Fiber: 3.5g
Sugar: 2.2g
Protein: 15.8g

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