Jam-Filled Muffins

• 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 Safeway 4 ct For $5.00 thru 02/09
• 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

1. Preheat oven to 350F.
2. Mix flour, cereal, sugar, baking powder, lemon zest and poppy seed in large bowl; set aside.
3. Beat eggs, yogurt and margarine in medium bowl until well blended.
4. Add to flour mixture; stir just until moistened.
5. Spoon evenly into 12 greased medium muffin cups.
6. Bake 20 min.
7. or until lightly browned.
8. While muffins are still warm, poke hole into the top of each muffin using handle of wooden spoon.
9. Fill evenly with jam.
10. Serve warm.

flour, creamy wheat, brown sugar, baking powder, lemon zest, poppy seed, eggs, vanilla lowfat yogurt, margarine, sugar

Taken from www.kraftrecipes.com/recipes/jam-filled-muffins-54895.aspx (may not work)