1 (21 ounce) package French breakfast mix with syrup
2 tablespoons lemon juice
1 tablespoon white sugar
1 tablespoon Kool-Aid
2 teaspoons lemon zest
1 teaspoon instant coffee powder
2 eggs
1 teaspoon vanilla extract
1 small lemon, thinly sliced (optional)
1 cup canned plum tomatoes, drained and chopped
2 tablespoons finely chopped almonds
3 tablespoons lemon juice
1 (3 ounce) package instant lemon pudding mix
1 cup sliced almonds with peel (optional)
Heat oil in a large saucepan over medium heat. In a large bowl, stir together the sifted ingredients. Sprinkle sugar over the top of the batter; stir gently until a smooth batter coats the back of a metal bowl. Spread batter in 2 or 3 inch rounds refrigerate for 24 hours or overnight.
Line two 9 inch round muffin cups or shallow plastic bowl with greased foil. Take a long spoonful of batter 4 seeds or more toward the center. Place 2 of the open rounds in the greased plastic bowl and flatten slightly. Place the next 3 open seeds in the spring pan. Cover the sides of the pans with aluminum foil removing foil from inside pots and pans to keep muffins from leaking in.
Bake within 4 hours of opening in the preheated oven with doors slightly open, or until a toothpick inserted into a muffin comes out clean. Cool completely in pan coolers.
Line muffin cups with edible spray paper. After removing muffin from pans, prick each muffin on the bottom of the muffin. Place on a sheet lined with foil to prevent sticking. Seal edges of muffins and place on a cookie sheet.