Poppy seed muffins are so quick and easy using a cake mix and they taste like you spent hours making them.  We love the great lemon taste with just a bit of banana added.  Serve these poppy seed muffins with coffee for breakfast or brunch or have one with a glass of milk for an afternoon treat.  My family loves anything with lemon and I always have bananas that need to be used. This makes a delicious addition to your recipe box.  Your friends and family will never know you used a cake mix.  You can add the glaze or sprinkle with powdered sugar of just eat them like they are and enjoy!  Poppy seed muffins will quickly become one of your favorites.

1 box Betty Crocker Moist Lemon Cake Mix with pudding in the mix
1 cup milk
1/2 cup oil (I use Canola)
2 eggs
2 bananas, mashed
1 tablespoon poppy seeds
1/2 cup nuts of your choice, optional
Mix cake mix, oil, milk, and eggs with mixer.  Fold in mashed bananas and add poppy seed.  Spray muffin tins and bake in preheated 350 degree oven 15 – 20 minutes.  Makes 16 to 18 muffins depending on size you make them.
Glaze for Muffins:
1/2 to 1 cup powdered sugar
2 to 3 tablespoons lemon juice
In a small bowl whisk together enough powdered sugar and lemon juice to make it runny.  Drizzle over warm muffins.   Enjoy!
Don’t Forget to Pin Poppy Seed Muffins! 
Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icon below.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder



5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!