Poppy Seed Muffin
1 box yellow cake mix
1 small package instant coconut cream pudding mix
1 1/2 cups oil
1 cup hot water
1/4 cup poppy seeds
Preheat oven to 400 degrees.
Beat all ingredients together in a large mixing bowl for four minutes. Pour into paper lined muffin tins and bake for 20 minutes.
Note: If you would like to cut down on the oil, substitute half of the oil with applesauce. These muffins are addictive and I have taken them to many gatherings over the years and everyone always raves on them. I have even baked the batter in my grandma's bundt pan and after the cake cooled I have drizzled it with powdered sugar glaze yielding both a delicious and beautiful cake. This recipe came originally from my grandma's cousin Lorine Gross.