Lemon Glaze

LEMON GLAZE

1 1/2 c. Powder Sugar

1 tsp Melted Butter

1 tsp Lemon Powder

1 tsp Almond Powder

2 Tbs Milk

                                                     (or as much as needed for deisred consitency)

Mix Powdered sugar with the dry flavors.  Melt butter and add 1 Tbs milk.  Add in the dry mix and stir until well incorporated.  Add more milk as desired for consistency.

Recommended for Lemon Poppy Muffins.



Lemon Poppy Muffins

LEMON POPPY MUFFINS

350º     20-30 minutes

3 c. Muffin Mix

3/4 tsp Almond Powder

1/2 tsp Lemon Powder

2 Tbs Poppy Seeds

1 1/2 c. Water

Add the Almond, Lemon and Poppy to the Muffin mix.  Add water and combine until there are no more pockets of dry.  Bake in 350º Oven for 20-30 minutes

This will make 12 muffins or 1 8x8 pan of 'cake' muffin.

I chose to frost with Lemon Glaze but these are great with just a little butter or plain.



Muffin Mix

I use a wonderful recipe for a muffin mix.  This mix is fantastic all by itself or with the addition of flavors to create variety.  This basic mix is a food storage staple in my house.

  MUFFIN MIX

16 c. Whole Wheat Flour

6 c. Sugar

6 Tbs Baking Powder

8 tsp. Baking Soda

4 tsp Salt

4 tsp Cinnamon

4 tsp Nutmeg

3/4 c. Milk Powder

7 Tbs Dry Egg Whites

1 c. Butter Powder

Mix all dry ingredients together and store in an airtight container.

To use, mix 3 c. mix with 1 1/2 c. water.  Bake at 350º for 20-30 minutes.  (25 min always works for me.) Makes 12 regular size muffins.

To add flavors, simply include 1/3 c. of Rapberry, Bluberry, or Cinnamon Chips to the batter.

The texture of the muffins when using whole wheat flour is slightly denser or heavier than grocery store varieties but oh so tasty and so much better for you!  This is a real stick to your ribs breakfast muffin.