SURPRISE LEMON POPPY SEED MUFFINS Pleasantly surprise lunch toters by packing these tempting treats in their lunches! Cream Cheese Filling (recipe follows) 1/3 cup milk 1/4 cup vegetable oil 1 container (6 ounces) lemon yogurt (2/3 cup) 1 egg 1 3/4 cups all-purpose flour 1/4 cup sugar 2 tablespoons poppy seed 1 tablespoon grated lemon peel 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Make Cream Cheese Filling; set aside.

Beat milk, oil, yogurt and egg in large bowl with spoon. Stir in remaining ingredients just until flour is moistened. Fill muffin cups 1/3 full. Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter, dividing evenly among muffin cups.

Bake 16 to 18 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

Makes 12 medium muffins.

CREAM CHEESE FILLING

1 package (3 ounces) cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
1 teaspoon grated lemon peel

Mix all ingredients until smooth.

1 Muffin: Calories: 185 (Cal. from fat: 80), Fat: 9g (Saturated: 3g), Cholesterol: 25mg, Sodium: 290mg, Carbohydrate: 23g, Protein: 4g.

[Gold Medal, Let's Bake! no.30]