1 pkg. (13.5 oz.) wild blueberry muffin mix
2 tbsp. sugar
1 tbsp. grated lemon peel
3/4 tsp. ground nutmeg
1 tbsp. graham cracker crumbs

Prepare lemon custard. Prepare muffin mix as directed on package except stir in sugar, lemon peel, and nutmeg with the muffin mix. Pour batter into round baking dish, 8 x 1 1/2 inches. Sprinkle graham cracker crumbs over batter. Microwave uncovered on high (100%) 2 minutes; rotate baking dish 1/2 turn.

Microwave until top springs back when touched lightly, 2 to 3 minutes longer. Let cool 10 minutes on heatproof surface (do not use rack). Serve with Lemon Custard. Refrigerate any leftover custard.

LEMON CUSTARD:

3/4 c. milk
1 egg, slightly beaten
2 tbsp. sugar
2 tsp. grated lemon peel

Mix all ingredients in 2-cup measure. Microwave uncovered on medium-high (70%), briskly stirring with fork every minute, until thick, 3 1/2 to 4 1/2 minutes. Stir, cover and refrigerate until cooled, about 1 hour.