1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup plain yogurt or sour cream
1/4 cup (1/2 stick) butter or margarine, melted
2 tablespoons finely grated lemon rind
3 cups biscuit baking mix
2 tablespoons fresh lemon juice
2 tablespoons poppy seeds
Preheat oven to 350°F. In large bowl, whisk EAGLE BRAND®, eggs, yogurt, butter and lemon rind. With electric mixer, mix in biscuit baking mix, beating just until smooth. Stir in lemon juice and poppy seeds. Pour batter evenly into lightly greased 13×9-inch baking pan.
Bake 35 to 40 minutes or until golden brown and cake springs back when lightly pressed. Serve warm or at room temperature. Store leftovers covered at room temperature.
Beat 3 eggs in electric mixer, add
1-1/2 cups milk (I use skim to reduce the fat)
1-1/2 tsps vanilla
1-1/2 tsps almond flavoring
1-1/2 tsps butter flavoring
1 cup oil
Stir liquids into dry ingredients just until moistened. Bake 350 for 20-25 minutes. Cool 10 minutes before removing from pan. Makes 8 dozen mini muffins or 24 standard. Cool 10 minutes before removing from pan. Makes 8 dozen mini muffins or 24 standard.