| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Not, Sent | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Cream of Wheat |
| 1/2 | c | Packed brown sugar |
| 1 | tb | Baking powder |
| 1 | tb | Grated lemon rind |
| 1 | ts | Poppy seed |
| 1 | Container (8 oz) lowfat vanilla yogurt | |
| 1/2 | c | Egg substitute |
| 1/4 | c | Margarine, melted |
| 1/3 | c | Jam or preserves, any flavor |
INSTRUCTIONS
In small bowl, combine flour, cereal, brown sugar, baking powder, lemon peel and poppy seed; set aside. In large bowl, combine yogurt, eggs and melted margarine. Stir into flour mixture just until moistened. Spoon batter into 12 greased 2 1/2=inch muffin-pan cups. Bake 375° for 18-20 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. Recipe by: Cream of Wheat Kitchen Posted to MC-Recipe Digest V1 #611 by The Taillons <taillon@access.mountain.net> on May 13, 1997
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