Lemon Blossoms

I'm not entirely sure if these are considered muffins or cupcakes, or maybe a muffcake?  We usually eat them as a dessert, but they would certainly make a yummy breakfast.  They are insanely good either way.  Don't skimp out on the glaze...it's what makes them sooooo good.

Lemon Blossoms

1 box yellow or lemon cake mix
1 small box fat free/sugar free instant lemon pudding mix
1 cup egg substitute (equals 4 eggs)
3/4 cup oil (obviously I use 3/4 cup baby food pears....you won't know the difference!!)
Glaze (see below)

Mix everything up in large bowl.  Beat with electric mixer for a few minutes until smooth.  Pour into muffin tins that have been filled with paper liners or sprayed with Pam.   Bake at 350 degrees for about 15-17 minutes.  While baking, make the glaze: whisk together 4 cups powdered sugar, 1/2 cup fresh lemon juice, 1 Tb. vegetable oil and enough water (4-5 Tbs) to make a nice glaze.  When the muffins come out, dip them into the glaze (cover the entire crown) and set on a baking sheet to dry.  Let them sit for at least hour so the glaze hardens up nicely.

* When making the glaze, add the water 1 Tb at a time until you get the desired consistency.  If it's too thin, it won't coat the muffin crowns very well.
** Definitely start checking the muffins t 15 minutes.  I prefer these a little on the undercooked side.
*** Although you probably won't use all the glaze, save it!  It's awesome on pancakes, waffles, vanilla ice cream, or just straight from the container.  I also like a little drizzled on apples:)

Polenta and Veggie Foil Packs

I have never had polenta.  I didn't even know where to find it in the grocery store (by the pasta...at least at Whole Foods that's where it was).  Turns out it is considered a grain/starch as it is basically cornmeal.  It's kind of a weird texture and I was mildly amused by how it ooozed out of the tube.  It was good though, and I will most definitely be using it again.  Anyways, this is a nice little healthy recipe that is super tasty and relatively easy.  The clean up is great since you can just throw out the foil.  When Matt was grilling out his Sunday night steak, he threw a few of my packets on the grill.

Polenta and Veggie Packs

1 can white beans (navy or great Northern), rinsed and drained
2 tomatoes, diced
6 oz package of crumbled feta
1 tube of polenta, cut into 12 slices
1 zucchini, sliced in rounds
1 jar roasted red peppers
Salt and pepper

Mix together beans, tomatoes and 1/2 of the feta in a bowl; set aside.  Take 4 pieces of foil (each one should be about 18 inches long) and fold in half.  Spray them with Pam.  Working with one piece of foil at a time, spoon 1/4 of bean mixture in center.  Layer 3 slices of polenta in an overlapping circle.  Top with a few zucchini slices and 1/4 of the roasted red peppers.  Sprinkle on some S&P.  Crumble a little more feta on top.  Do the same thing with the remaining foil pieces.  Fold up each packet and pinch the ends so it's fully closed.  Place on the heated grill and close lid.  Grill for about 10-12 minutes.  Carefully remove packets and stick one on each plate.  Open them up and dig in!