Friday, July 4, 2008

Lemon Blossoms

These scrumptious, petite, lemon cups are fabulous in the morning with coffee, or anytime for that matter.


They're slightly sweet, slightly lemony, super moist and so good.


I served them along side my spinach quiche and a hot cup of coffee. Perfection.


Bonus: They're so easy and quick.


I added some fresh lemon zest and juice to kick them up a bit.



Lemon Blossoms
Courtesy: Paula Deen


1 box yellow cake mix
1 pkg. lemon pudding mix
4 eggs
3/4 cup oil
Zest and juice from one lemon (optional)


Throw everything in a mixer and stir to combine. Grease a small muffin tin. Scoop the mix into the cups filling only 3/4 full. Do not overfill or the batter will puff over the top and the pretty little muffins will stick :( Bake for 10-12 minutes at 350' or until slightly golden. Let cool.

2 comments:

shauna said...

Love that Paula Deen!

Summer said...

Yes, if you can get past her "southern charm" she makes some great comfort food.

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