Jam-filled yogurt muffins

Yield: 1 Servings

Measure Ingredient
1½ cup All-purpose flour
½ cup CREAM OF WHEAT Cereal, see note
½ cup Firmly packed light brown sugar
1 tablespoon Baking powder
1 tablespoon Grated lemon peel
1 teaspoon Poppy seed
1 Container lowfat vanilla yogurt, (8-ounce)
2 Eggs
¼ cup Margarine, melted
⅓ cup Jam or preserves, any flavor

Note: (½-minute, 2½-minute or 10-minute stovetop cooking) 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 ½-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.

Place cereal on waxed paper; set aside. In medium bowl, blend orange juice, orange peel, eggs, sugar and vanilla. Dip each bread slice into orange juice mixture; coat lightly with cereal.

In large skillet, over medium-low heat, melt 1 teaspoon margarine. Cook 2 or 3 bread slices at a time to brown both sides, adding more margarine as needed. Serve with powdered sugar if desired.

NOTES : Makes 12 muffins

Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@...> on Apr 27, 1997

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