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:)