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Three-fourths of a cup of vegetable oil.
For the topping:
4 cups of powdered sugar
1/3 cup of lemon juice squeezed from fresh lemons.
1 lemon, zest
3 tablespoons of oil made from plants
3 tablespoons of water
Directions:
1. Heat the oven to the temperature indicated on the cake mix package for making muffins. (Set the temperature to 350 degrees Fahrenheit as a standard)
In a big bowl, mix together the yellow cake mix, instant lemon pudding mix, eggs, and vegetable oil. Stir until everything is mixed well and smooth.
Prepare a muffin tin by greasing it or using paper liners.
Put the mixture into each muffin cup, filling them about two-thirds of the way.
Bake the lemon blossoms following the muffin instructions on the cake mix package, usually for about 10-12 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
While the lemon flowers are in the oven, get the glaze ready. In another bowl, mix the powdered sugar, lemon juice, lemon peel, oil, and water until it’s smooth.
7. After the lemon flowers finish baking, take them out of the oven and allow them to cool a bit in the muffin tray.
When the lemon flowers are still fresh, dip their tops in the sweet sauce or pour the sauce over each muffin.
Let the glaze harden before serving. Enjoy the tasty lemon flowers!
Trying out this recipe will make you feel like you are in a warm and welcoming kitchen, surrounded by love and joy. The Lemon Blossoms are great for breakfast, brunch, or as a snack in the afternoon. The strong lemon taste will wake up your taste buds and bring a bit of sunshine to your day. Get your muffin tray and prepare these delicious Lemon Blossoms – your loved ones will appreciate it!
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