In a large bowl, whisk together eggs, yogurt, and oil. Stir in mix.
Scrape batter into pans; smooth top.
Bake 21—23 min. Cool in pans 10 min; unmold and transfer to Cooling Racks.
To make glaze, mix icing sugar with lemon juice. Drizzle over warm loaves.
Per serving: Calories 180, Fat 11 g (Saturated 1 g, Trans 0 g), Cholesterol 50 mg, Sodium 125 mg, Carbohydrate 20 g (Fiber 0 g, Sugars 12 g), Protein 3 g.
Instead of using the oven, microwave mini loaves in pans, uncovered, on high for 3 min. Rest in pans 2 min before unmolding. If your microwave is equipped with a turntable, place the loaf pans around the edge of the turntable to avoid crowding around the centre and ensure even cooking.