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Jam-Filled Muffins

photo by:kraft
These scrumptious poppy seed muffins have a delicate lemon flavor and are filled with raspberry jam after baking.
time
prep:
20 min
total:
40 min
servings
total:
1 doz. or 12 servings, one muffin each
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What You Need

1-1/2
cups  flour
1/2
cup  creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked
1/2
cup  firmly packed light brown sugar
1
Tbsp.  CALUMET Baking Powder
1
Tbsp.  grated lemon zest
1
tsp.  poppy seed
2
 eggs
1
cup  vanilla low-fat yogurt
1/4
cup  (1/2 stick) margarine or butter, melted
1/3
cup  sugar free raspberry jam or preserves

Make It

PREHEAT oven to 350°F. Mix flour, cereal, sugar, baking powder, lemon zest and poppy seed in large bowl; set aside. Beat eggs, yogurt and margarine in medium bowl until well blended. Add to flour mixture; stir just until moistened.

SPOON evenly into 12 greased medium muffin cups.

BAKE 20 min. or until lightly browned. While muffins are still warm, poke hole into the top of each muffin using handle of wooden spoon. Fill evenly with jam. Serve warm.

Kraft Kitchens Tips

Substitute
Substitute grated orange peel for the lemon peel.
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