Lemon-Sour Cream-Poppy Seed Muffins

This is from a magazine I clipped a long time ago.

• Ready In: 40 mins
• Serves: 18

Ingredients

• 1 (16 ounce) package  golden  poundcake mix
• 1  cup sour cream
• 2  tablespoons poppy seeds
• 1  tablespoon  grated lemon rind
• 2  teaspoons  lemon extract
• 1  teaspoon vanilla
• 2  eggs

• Lemon Glaze

• 3⁄4 cup powdered sugar
• 1  teaspoon lemon peel, grated
• 2 -3  tablespoons lemon juice

Directions

1. Heat oven to 325°.
2. Grease medium muffin cups.
3. Mix cake mix (dry) and remaining ingredients except Lemon Glaze in a large bowl until well blended.
4. Fill muffin cups 1/2 full.
5. Bake about 30 minutes or until top springs back when touched lightly.
6. Cool 10 minutes; remove from pan.
7. Cool completely.
8. Drizzle with lemon glaze.