by Christine Roach
Breakfast is always a tough one for me. I’m not a big breakfast person, but I have loved having Larraine’s breakfast recipes. My kids gobble up her applesauce pancakes when they are lucky and I actually make them. Usually, though, I’m pretty lazy and will make some quick scrambled eggs or hand the kids some fruit. This morning, however, I decided to be a nice mommy and make a treat.
1/3 cup lemon juice
2 cups powdered sugar
Combine the dry ingredients. Add eggs, oil and water and beat for 1 minute. Use an ice-cream scoop to measure the batter, which is just the right size for perfectly proportioned muffins, and drop the batter into a well-greased muffin tin. Bake at 350 for 15-20 minutes.
While the muffins are cooking, combine powdered sugar and lemon juice and mix thoroughly, adding just enough water to give it a glaze consistency.