CHEF JEFF — ONE BYTE AT A TIME: Poppy Seed Lemon Bread

A cake mix provides the basis for this tasty dessert.

Poppy Seed Lemon Bread

4 eggs

½ cup oil

1 cup All-Bran cereal

2 tablespoons poppy seeds

1 standard-size box lemon flavor cake mix

1 4-serving package instant lemon flavor pudding mix

½ cup flour

Heat oven to 350 degrees. Grease 2 9-inch loaf pans. Beat eggs until foamy. Add 1 cup water and oil. Mix well. Add remaining ingredients. Mix until moistened then beat 2 minutes at medium speed of electric mixer (or 400 strokes by hand). Spread batter evenly in pans. Bake 40 minutes or until toothpick inserted in center comes out clean. Remove from pans and cool on wire rack.

Yield: Serves 18 (2 loaves).

Approximate nutritional analysis per serving: 230 calories, 37 percent of calories from fat, 9.5 grams fat (1.8 grams saturated), 38.9 milligrams cholesterol, 3.7 grams protein, 34 grams carbohydrates, 1.4 grams fiber, 285 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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