| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Oat bran |
| 1/2 |
c |
Packed light brown sugar |
| 1 |
c |
Milk |
| 1/3 |
c |
Vegetable oil |
| 2 |
|
Eggs; lightly beaten |
| 1 |
ts |
Vanilla extract |
| 1 |
pk |
(3 ounces) CREAM CHEESE |
| 3/4 |
c |
Apricot-pineapple jam |
INSTRUCTIONS
Preheat oven to 425 degrees. Grease 12 (2 1/2-inch) muffin cups. Combine
flour, baking powder and salt in medium bowl. Stir in oat bran and brown
sugar. Combine milk, oil, eggs, and vanilla in small bowl. Stir milk
mixture into dry ingredients just until moistened. Cut cream cheese into 12
equal pieces. Spoon about 1/2 of batter into prepared muffin cups, filling
to 1/3 full. Spoon about 1 Tablespoon jam on top of batter. Top with 1
piece of cream cheese. Spoon remaining batter over jam and cheese, filling
each muffin cup 2/3 full. Bake about 14 to 16 minutes or until browned.
Makes 12 muffins
Experiment with the jam of your choice. These muffins need no butter or
extra jam; they are perfect for a buffet.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Bonnie"
<solomon1@kcsnet.com> on Nov 5, 1997
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