Lemon Muffin Cake
1 (15.6 oz.) package
2/3 cup sour cream
1/3 cup milk
2 large eggs
1 large egg, separated, reserving egg white for topping
1 tablespoon water
1 tablespoon sugar
HEAT oven to 400°F. Spray bottom only of a 9-inch ceramic quiche pan or round cake pan with flour no-stick cooking spray.
COMBINE quick bread mix, sour cream, milk, 2 whole eggs and 1 egg yolk in large bowl; stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in prepared pan.
COMBINE reserved egg white and water in small bowl; beat until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Discard any remaining egg white mixture.
BAKE 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Cut into wedges. Serve warm.
High Altitude (above 3500 ft.):
ADD 2 tablespoons flour to dry mix. Bake as directed above.
Serving Size (1 slice, 1/8 of cake), Calories 290 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat g), Cholesterol 90mg, Sodium 250mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 25g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.