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.
Courtesy: Paula Deen
1 box yellow cake mix
1 pkg. lemon pudding mix
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.