1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 1/2 oz.) pkg. instant coconut cream pudding mix
1 tsp. vanilla
4 eggs
1 c. hot water
1/4 c. poppy seed
1/2 c. oil

Mix all ingredients together in large mixing bowl until well blended. Pour batter into paper-lined muffin tins. Bake at 350 degrees for 15 minutes or regular size muffins and about 10 minutes for mini-muffins. Yield 3 dozen muffins.

When cool, glaze with powdered sugar and hot water, mixed together. Drizzle over the top (if you wish).