Yogurt Jam-Filled Muffins
Jam-Filled Muffins recipe
Yield
12 servingsPrep
10 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cream of wheat cereal
|
*
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | tablespoon |
baking powder
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | teaspoon |
poppy seed
|
|
| 8 | ounces |
yogurt
low-fat |
|
| ½ | cup |
liquid egg substitute
|
|
| ¼ | cup |
margarine
melted |
|
| ⅓ | cup |
fruit jam
any flavor |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
cream of wheat cereal
|
*
|
| 118 | ml |
brown sugar
packed |
*
|
| 15 | ml |
baking powder
|
|
| 15 | ml |
lemon zest
grated |
|
| 5 | ml |
poppy seed
|
|
| 231.2 | ml/g |
yogurt
low-fat |
|
| 118 | ml |
liquid egg substitute
|
|
| 59 | ml |
margarine
melted |
|
| 79 | ml |
fruit jam
any flavor |
*
|
Directions
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℉ (190℃) 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.
