Jam Filled Yogurt Muffins Recipe

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Servings: 1


  • 1 1/2 c. All-purpose flour
  • 1/2 c. CREAM OF WHEAT Cereal, see note
  • 1/2 c. Firmly packed light brown sugar
  • 1 Tbsp. Baking pwdr
  • 1 Tbsp. Grated lemon peel
  • 1 tsp Poppy seed
  • 1 ct lowfat vanilla yogurt, (8-oz)
  • 2 x Large eggs
  • 1/4 c. Margarine, melted
  • 1/3 c. Jam or possibly preserves, any flavor


  1. Note: (1/2-minute, 2 1/2-minute or possibly 10-minute stovetop cooking)
  2. In small bowl, combine flour, cereal, brown sugar, baking pwdr, lemon peel and poppy seed; set aside.
  3. 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 at 375 F for 18 to 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.
  4. Fill center of each hole with jam or possibly preserves. Serve hot.
  5. Place cereal on waxed paper; set aside. In medium bowl, blend orange juice, orange peel, Large eggs, sugar and vanilla. Dip each bread slice into orange juice mix; coat lightly with cereal.
  6. In large skillet, over medium-low heat, heat 1 tsp. margarine. Cook 2 or possibly 3 bread slices at a time to brown both sides, adding more margarine as needed. Serve with powdered sugar if you like.
  7. NOTES : Makes 12 muffins


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