Little Lemon Drops

Lemon Drops:

1 box (18.25 oz) Lemon cake mix
1 pkg (3.4 oz) instant vanilla pudding
4 large eggs
1 1/4 c. reduced fat sour cream
1/2 c. milk

Lemon Glaze:

1 box (1lb) confectioners sugar
2 tsp grated lemon zest
2 Tbsp unsalted butter, melted
1/4 c. each lemon juice and hot water
(I use 2 lemons for the zest and the lemon juice)

1. Heat oven to 325 F. You'll need mini muffin pans coated with nonstick cooking spray.

2. LEMON DROPS: Beat ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.  Transfer the batter into two 1 gallon ziptop bags.  Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups about 1/2 full.

3. Bake 12 minutes, or until a pick inserted in centers comes out clean.  Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.  Continue baking batches until all the batter is used up (you'll have about 100 muffins).

4. LEMON GLAZE: Place a wire rack over wax paper. Beat ingredients in a medium bowl until smooth.  dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.  Place on rack until glaze is set.