Volume 1, Number 38 - February 18, 2000
Poppy Seed Muffins
Ingredients:
1/4 cup canola oil
1 cup skim milk
1/4 cup frozen egg substitute
1/4 lb. instant lemon pudding
2 cups low fat biscuit mix
1/4 cup poppy seeds
1/4 tsp. lemon peel, grated
2/3 cup confectioner's sugar
1 Tbs. plus 1 tsp. lemon juice
paper baking cups
Instructions:
Preheat oven to 375°F. Mix first 4 ingredients with
a fork until well blended. Stir in next 3 ingredients. Divide into 12
medium size muffin cups (greased or lined with paper
baking cups). Bake 25-30 minutes. Cool 10 minutes. Combine last two ingredients
in a bowl and drizzle over muffins.
Quantity:
Makes 12servings
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