ConfettiLemon Muffins
Recipe from Kellogg's


ConfettiLemon Muffins

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Servings: 12
Prep Time: 30 mins
Total Time: 1 hr 5 mins
Related Categories: Bread, Bread and Pastry, Christmas Breakfast and Brunch, Lemons, Muffins, Muffins, Thanksgiving
 
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Ingredients
  •  
    Lemon Sugar Topping
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  • 1/4  cup
    all-purpose flour
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  • 2  tablespoons
    sugar
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  • 2  tablespoons
    margarine or butter
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  • 1/2  teaspoon
    grated lemon peel
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  • 1/2  cup
    Rice Krispies® (crushed to 1/3 cup)
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  •  
    Muffins
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  • 1 1/2  cups
    all-purpose flour
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  • 1/2  cup
    sugar
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  • 1  tablespoon
    baking powder
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  • 1  teaspoon
    salt
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  • 2/3  cup
    chopped, mixed dried fruit
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  • 1 
    egg
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  • 2/3  cup
    milk
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  • 1/2  teaspoon
    grated lemon peel
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  • 1  tablespoon
    lemon juice
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  • 1/3   cup
    shortening, melted
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Directions
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 degrees F about 20 minutes or until lightly browned. Let stand 5 minutes before carefully remove from pans. Serve warm.

Yield:
12 muffins
Nutrition information
Calories 200, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 30 g, Fiber less than 1 g, Protein 3 g. Daily Values: Vitamin A 4%, Vitamin C 2%, Calcium 2%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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