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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Blossoms Recipe

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This recipe for Lemon Blossoms is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package of yellow cake mix (~18.5 oz)
1 package of instant lemon pudding mix (~3.5 oz)
4 eggs
3/4 cup of vegetable oil
For the glaze:
4 cups of confectioners’ sugar
1/3 cup of freshly squeezed lemon juice
1 lemon, grated outer peel
3 tablespoons of vegetable oil
3 tablespoons of water
Directions:
Directions:
1. Preheat the oven to the temperature specified on the cake mix package for muffins.
2. In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, eggs, and vegetable oil. Mix until smooth and well combined.
3. Grease a muffin tin or line it with paper liners.
4. Spoon the batter into each muffin cup, filling each one about two-thirds full.
5. Bake the lemon blossoms according to the cake mix package instructions for muffins (~10-12 mins or so), or until a toothpick inserted in the center of a muffin comes out clean.

 

 

 

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