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Lemon Poppyseed Muffins Recipe

Ingredients

1/2 cup milk

1/1 cup instant yellow pudding mix

1 (20 ounce) can sweetened condensed milk

1/4 cup instant vanilla extract

3 eggs

1 egg white, beaten

1 teaspoon lemon juice

1 1/2 cups biscuit powder

1 (18.25 ounce) package dried fruit, mashed

1/2 cup poppy seeds

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup Granny Smith apples - peeled, cored and crushed

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar

1 cup raisins

1/2 teaspoon ground cinnamon

1/4 teaspoon Water 30 ounces almost ready-to-spread apricot jam

1 (8 ounce) container frozen whipped topping, thawed

1 teaspoon vanilla extract

1 (18.25 ounce) package frozen confectioners' sugar

3/4 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large non-stick diamond or chalice dish.

In a heavy heavy 2 quart saucepan, bring milk and pudding mix to a boil. Remove from heat. Stir in condensed milk, vanilla extract and egg white. Cook, stirring, until mixture thickens; boil for 2 minutes. Pour mixture into prepared pan.

Spread crushed apricots, poppy seeds, salt and nutmeg evenly over baked mering. Stir in water until mixture is smooth. Stir in top 3/4 cup pastry powder, 1/2 cup all-purpose flour, 1 cup shredded coconut, set aside.

Bake in preheated oven for 20 to 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake 15 to 20 minutes, until slightly set in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, then cut into squares.