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Jam Filled Muffins
Makes 12 muffins

1 1/2 c all-purpose flour
1/2 c Cream of Wheat Cereal
1/2 c firmly packed light brown sugar
1 tbs baking powder
1 tbs grated lemon peel
1 tsp poppy seeds
1 8 ounce container lowfat vanilla yogurt
2 eggs
1/4 c margarine, melted
1/3 c jam or preserves, any flavor

In small bowl, combine flour, cereal, brown sugar, baking powder, lemon peel and poppy seed; set aside. In large bowl, combine yogurt, egg product and melted margarine. Stir into flour mixture just until moistened. Spoon batter into 12 greased 2 1/2-inch muffin-pan cups. Bake at 375 F for 18 to 20 minutes or until lightly golden. Remove muffins from pan onto cooling rack. While muffins are still warm, poke hole in center of
the top of each muffin using back of spoon. Fill center of each hole with jam or preserves. Serve warm.