Serves: 12
Total Calories: 261
1. To prepare Lemon Sugar Topping, combine the 1/4 cup flour and the 2 tablespoons sugar in small mixing bowl. Using pastry blender, cut in margarine. Stir in 1/2 teaspoon lemon peel and KELLOGG'S RICE KRISPIES cereal. Set aside.
2. In large mixing bowl, stir together the 1 1/2 cups flour, 1/2 cup sugar, baking powder and salt. Add fruit bits. Set aside.
3. Beat egg slightly. Mix in milk, the 1/2 teaspoon lemon peel, juice and shortening. Add to flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle Lemon Sugar topping evenly over batter in muffin-pan cups.
4. Bake at 400°F about 20 minutes or until lightly browned. Let stand in pan 2 minutes, then carefully remove from pans. Serve warm.
This Confetti Lemon Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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