Bake these scrumptious Jam-Filled Lemon Poppyseed Muffins for a party! A dozen of these Jam-Filled Lemon Poppyseed Muffins for your 12 best friends.
What You Need
Original recipe yields 12 servings
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
1 cup vanilla low-fat yogurt
1/4 cup (1/2 stick) margarine or butter, melted
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Let's 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.
Substitute grated orange peel for the lemon peel.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 0.9269g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 1 doz. or 12 servings, one muffin each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.