Somehow, without really meaning to, I’ve posted a lot about muffins. I mean, hey, who doesn’t love muffins? And I do love them, but probably not as much as my blog would suggest. Funny how that works, huh?

It’s kind of a good way to think about blogs in general. What we write about isn’t always a perfect representation of our lives. I think it’s easy to forget that our blogs are just one small window looking in on our whole lives. No matter what, if you’re only looking through one small window of a house, you’ll never be able to see what’s going on throughout the whole place. Blogs are the same way, and that’s ok. I believe you can be real on your blog, while still only sharing one piece of your whole life.

But back to these muffins! They’re tiny, overflowing with poppy seeds, and have little flecks of lemon zest throughout. They’re not too sweet, which I like. I like cupcakes as much as the next person, but when I want to eat a muffin, I don’t want it to taste like a cupcake, and I think these strike that balance nicely. Breakfast anyone?

Printable Recipe
Makes about 30 mini muffins

ingredients:
2 cups Bisquick baking mix
1 3.4oz pkg instant lemon pudding mix
1/4 cup poppy seeds
1/4 tsp grated lemon peel
2 eggs
1 cup milk
1/4 cup vegetable oil

instructions:
In a large bowl, stir together the Bisquick, pudding mix, poppy seeds, and lemon peel.

In another bowl, whisk together the eggs, milk, and oil.

Stir the egg mixture into the dry ingredients, until it is just moist.

Line a mini muffin tin with baking cups, and use a small scoop to fill each cup with the batter.

Bake at 375 for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Allow to cool on a wire rack, then enjoy!

Adapted from Taste of Home