Serves: 12
Total Calories: 163
1. In small mixing bowl, combine the 1/4 cup flour and 2 tablespoon sugar. Using pastry blender cut in margarine until mixture resembles coarse crumbs. Stir in the 1/2 teaspoon lemon peel and KELLOGG'S RICE KRISPIES cereal. Set aside for topping.
2. Stir together the 1 1/2 cups flour, the 1/2 cup sugar, baking powder and salt. Add dried fruit. Set aside.
3. In large mixing bowl, beat together egg, milk, the remaining 1/2 teaspoon lemon peel, juice and shortening until thoroughly mixed. Add flour mixture, stirring only until combined. Portion evenly in twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle muffins with topping.
4. Bake at 400°F about 20 minutes or until lightly browned. Let stand 5 minutes before carefully remove from pans. Serve warm.
This Fruity Lemon Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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