I tried Paula Deen's Lemon Blossom recipe & it was wonderful..........just the way it was listed.....yellow cake mix, instant lemon pudding, 4 large eggs & 3/4 cup vegetable oil.

Yes, the dough was very thick so I put it in a zip lock bag & cut one corner off to make it easier to dispense the right amount into the mini muffin tins. I filled my first batch too full & they came out mushroom shaped. All you need is a very tiny dollop in the bottom of each tin. I baked them for just 10 minutes, let them sit for 2 minutes & then popped them out of the tin. I resprayed the tin before filling each time!

I ended up with about 6 dozen, not 5 dozen mini muffins & didn't have quite enough glaze. Next time I will scale up the glaze recipe to use 5 cups of confectioners sugar! About the only thing I would consider adding to the muffin dough is some poppy seeds for lemon poppyseed blossoms.

These were a big hit & I will make them again & again.

Oh, they freeze real well too!