Name: Jam-Filled Muffins
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

I dare say you are planning on a late repentance. You do not know what you are doing. You are planning without God. Repentance and faith are the gifts of God, and they are gifts that He often withholds, when they have been long offered in vain. I grant you true repentance is never too late, but I warn you at the same time, late repentance is seldom true. I grant you, one penitent thief was converted in his last hours, that no man might despair; but I warn you, only one was converted, that no man might presume.

J.C. Ryle

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

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”