Sometimes I cheat when I bake. I made these today and they were a hit! Easy peasy, lemon squeezy!
Lemon Poppy Seed Muffins
Makes 12 muffins
1 box lemon poppy seed muffin mix
3/4 c. milk
1/4 c. vegetable oil
10 oz. jar of lemon curd
1 c. powdered sugar
1 T. milk
1 t. vanilla
Juice of one lemon
Heat oven to 425*. Line 12 muffin cups with paper muffin cups. In a medium bowl, stir mix, milk, oil & eggs until blended. Spoon about 2 tablespoons batter into each muffin cup. Place 1 teaspoon (I put about a tablespoon) lemon curd on batter in each cup. Top with remaining batter, divide evenly among cups.
Bake 15 minutes or until golden brown. Cool in pan on wire rack for about 10 minutes.
In a small bowl, sift powdered sugar and add lemon juice & vanilla and pour in enough milk to give it the consistency you want and drizzle over muffins. (I also added a couple drops of yellow food coloring to the glaze.
Find the original recipe here: http://www.bettycrocker.com/recipes/lemon-poppy-seed-muffins/364cf3d0-e0ad-4ace-8124-0c6462f11ce9