Makes 12 muffins
1 1/2 cups all-purpose flour
1/2 cup Cream of Wheat Cereal (Farina)
1/2 cup firmly packed light brown sugar
1 tablespoon baking powder
1 tablespoon grated lemon peel
1 teaspoon poppy seed
8-ounce container lowfat vanilla yogurt
1/2 cup EGG BEATERS Healthy Real Egg Product (or 2 eggs)
1/4 cup margarine, melted
1/3 cup jam or preserves, any flavor
In small bowl, combine flour, cereal, brown sugar, baking powder,
lemon peel and poppy seed; set aside.
In large bowl, combine yogurt, egg product and melted margarine.
Stir into flour mixture just until moistened. Spoon batter into 12
greased 2 1/2-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.
Nutrition Information per serving : 196 calories, 4 g total fat,
1 g saturated fat, 1 mg cholesterol, 80 mg sodium, 1 g dietary