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Jam-filled Muffins

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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 T Baking powder
1 T Grated lemon rind
1 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 564
Calories From Fat: 123
Total Fat: 14.1g
Cholesterol: 78.5mg
Sodium: 1262.5mg
Potassium: 1595.9mg
Carbohydrates: 74.8g
Fiber: <1g
Sugar: 60.6g
Protein: 37g


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