Combine flour, cereal, sugar, baking powder, lemon zest and poppy seed in large bowl.
Whisk eggs, sour cream and butter in medium bowl until blended. Add to flour mixture; stir just until moistened.
Spoon into 12 paper-lined muffin pan cups.
Bake 15 to 17 min. or until lightly browned. While muffins are still warm, poke hole into top of each muffin with handle of wooden spoon; fill with preserves.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.