Wednesday, August 24, 2011
1 box yellow cake mix
1 small box instant lemon pudding mix
3/4 C oil
4 C powdered sugar
1/3 C fresh lemon juice
Zest of 1 lemon
3 TBS oil, additional
3 TBS water
Combine first four ingredients, and blend well with electric hand mixer. Spray miniature muffin tins with cooking spray. Fill cups halfway up with batter. Bake at 350* for about 12 minutes. Meanwhile, make glaze by mixing the last five ingredients until smooth. When muffins are done, let cool about 10 minutes, then loosen carefully with a knife. Dip muffins in glaze while they are still warm. Place on a rack with waxed paper underneath to catch dripping glaze. Let set about an hour. If there are any left, store in a covered container. These muffins keep well.
My daughter-in-law Rhonda brought these to my husband's 70th birthday party, and they disappeared very quickly. They are sooooo good. Enjoy!
I am sharing this with Tea Party Tuesday.