3/4 C. flour
sweetener equivalent to 4 tsp. sugar
1/4 tsp. baking soda
1/2 C. plain lowfat yogurt
1 Tbsp. plus 1 tsp. margarine, melted
4 tsp. reduced-calorie jelly or preserves (pure fruit preserves)
Preheat oven to 400°.
In a medium bowl, combine flour, sweetener, baking soda.
Add yogurt and melted margarine, stirring until dry ingredients
are moistened. Using half the batter, fill 4 nonstick muffin cups
about half full. With your thumb, make a dent in the center of
each muffin. Place 1 tsp. of the jelly in the center of each.
Divide remaining batter evenly over jelly. Bake 20 minutes until
lightly browned.Cool in pan 10 minutes. Run a knife carefully
around edge of each muffin. Remove to a rack to finish cooling.
For the best flavor, serve warm.
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