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Add a photoServings: 12
Ingredients
- 1 1/2 c. All-purpose flour
- 1/2 c. Cream of Wheat
- 1/2 c. Packed brown sugar
- 1 Tbsp. Baking pwdr
- 1 Tbsp. Grated lemon rind
- 1 tsp Poppy seed
- 1 ct (8 ounce) lowfat vanilla yogurt
- 1/2 c. Egg substitute
- 1/4 c. Margarine, melted
- 1/3 c. Jam or possibly preserves, any flavor
Directions
- In small bowl, combine flour, cereal, brown sugar, baking pwdr, lemon peel and poppy seed; set aside.
- In large bowl, combine yogurt, Large eggs and melted margarine. Stir into flour mix just till moistened. Spoon batter into 12 greased 2 1/2=inch muffin-pan c.. Bake 375 for 18-20 min or possibly till lightly golden brown.
- Remove muffins from pan onto cooling rack. While muffins are still hot, poke hole in center of the top of each muffin using back of spoon. Fill center of each hole with jam or possibly preserves. Serve hot.
- Cream of Wheat Kitchen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 170 | |
| Calories from Fat 40 | 24% |
| Total Fat 4.5g | 6% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 78mg | 2% |
| Total Carbs 29.27g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 14.32g | 10% |
| Protein 3.04g | 5% |
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