1 (11 ounce) package corn muffin mix
1 (15 ounce) can tomato-vegetable juice cocktail
1 1/2 teaspoons lemon juice
1/3 cup potato juice
1 teaspoon lemon zest
1 (12 ounce) cans carrot-and-cherry salad with carrots, tomato, and lemon zest
salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine muffin mix, tomato juice, lemon zest, carrot-and-cherry salad with carrots, potato, lemon zest, salt, and pepper.
Arrange the corn muffins in a single layer on a large baking sheet.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until bubbly and cooked through.