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Ingredients
- 4 pkt Jiffy blueberry muffin mix
- 1 box , (3.4 ounce.) lemon instant pudding
- 1 1/4 c. Lowfat milk
- 4 x Large eggs
- 3 Tbsp. Poppy seeds
- 1 pkt (8 ounce.) cream cheese, softened
- 1 x Egg
- 1 1/2 c. Powdered sugar
Directions
- 1. Preheat oven to 350 degrees. Grease well 12 c. bundt pan.
- 2. Mix muffin mix, pudding and poppy seeds in a large bowl. Add in lowfat milk and Large eggs, blend well. Set aside.
- 3. In a small bowl, cream softened cream cheese with powdered sugar, add in egg and beat till creamy. Set aside.
- 4. Into well-greased bundt pan, pour half of batter. Spoon cream cheese mix over batter. Pour remainder of batter over cream cheese.
- 5. Bake for approximately 48 - 52 min. (Toothpick in center should come out fairly clean).
- 6. Mix 1 pkg. "JIFFY" White Frosting Mix with 2 - 3 Tbs. water to desired consistency. Drizzle over hot coffee cake. Sprinkle with minced nuts, if you like.
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