Recipe - Jam-Filled Muffins

1 One half cup Allpurpose flour
One half cup Cream of Wheat
One half cup Packed brown sugar
1 tablespoon Baking powder
1 tablespoon Grated lemon rind
1 teaspoon Poppy seed
1 Container (8 oz) lowfat
vanilla yogurt
One half cup Egg substitute
One fourth 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, eggs and melted margarine. Stir into flour
mixture just until moistened. Spoon batter into 12 greased 2 1/2=inch
muffinpan cups. Bake 375° for 1820 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 MCRecipe Digest V1 #611 by The
Taillons taillon@access.mountain.net on May 13, 1997