Morning Yogurt Cakes
Preheat oven to 350°F. Thoroughly grease a 6-section mini fluted tube pan.
For Cake: In medium bowl, combine Krusteaz Gluten Free Blueberry Muffin Mix, water, sour cream or yogurt, and eggs; stir until well blended. Fold in blueberries and lemon zest. Divide batter evenly into each section of prepared pan.
Bake 25-30 minutes or until toothpick inserted in center of cake comes out clean. Let cakes cool 10 minutes before removing from pan. Cool cakes thoroughly.
For Glaze: Place all glaze ingredients in small bowl. Whisk until smooth. Spoon glaze over cooled cakes.