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….and it was just right

May 14, 2011

A couple of weeks ago YJ asked me to make lemon poppyseed muffins.  I love lemon, whether it’s lemon bars or fresh lemon squeezed over steamed broccoli, so I jumped right on this request figuring making muffins would be a cinch.  I tried a couple of different recipes but like Goldilocks and the porridge, none was exactly right.  Then it came to me – YJ’s Grandma used to make a lemon poppyseed loaf every year at Christmas and that was exactly the flavor and crumb I was looking for.  Now I just had to find a recipe that I hadn’t thought about for 18 years.  Fate was on my side though and after digging through my recipe box I came up with it.  This recipe is more Sandra Lee Semi-Homemade than Martha Stewart but at the end of the day this muffin was just right.

Lemon Poppyseed Muffins
Adapted slightly from YJ’s Grandma

1 – box (18.25 oz) Betty Crocker Super Moist Lemon Cake Mix
1 – box (3.4 oz) Jello Lemon Instant Pudding
1/2 tsp salt
1 cup hot water
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
4 eggs, slightly beaten
1/4 cup poppy seeds

Heat oven to 350F and grease 24 standard size muffin cups or line with paper liners.

Combine cake mix, pudding mix and salt in a large bowl.  Add the hot water, vegetable oil and applesauce and combine well.  Add the four eggs, mixing well and then stir in the poppyseeds.  Divide the batter evenly into 24 standard size muffin cups.

Bake at 350F for 20 – 23 minutes or until a toothpick comes out with just a few crumbs attached.

Nutrition Information:

Weight Watchers PointsPlus – 5

Calories – 128
Total Fat – 10.7 g
  Saturated Fat – 1.1 g
Cholesterol – 30.8 mg
Sodium – 252.2 mg
Total Carbohydrates – 21.8 g
  Dietary Fiber – 0 g
  Sugars – 13 g
Protein – 1.5 g

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