Poppy Seed Muffins
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 tbsp. plus 1 tsp. lemon juice
paper baking cups
Preheat oven to temperature 375 degrees. 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 to 30 minutes.
Cool 10 minutes. Combine last two ingredients in a bowl and drizzle over
muffins.
Makes 12 muffins.
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