Poppyseed Muffins

by Katie Johnstonbaugh
of Dishin & Dishes
INGREDIENTS:
1 package yellow cake mix
1 c. canola oil
1 c. hot water
4 eggs
¼ c. poppyseeds
1 package instant coconut cream pudding

 
DIRECTIONS:
Mix all together well with mixer, about 2 minutes. Pour into loaf pans or muffin pans. Batter will puff up – only fill ½ way. Makes 2 large loaves or 24 muffins.
Bake at 350º for 40-50 minutes for bread. Bake at 350º for 15-20 minutes for muffins.
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