Raspberry-Filled Cinnamon Muffins

Name: Raspberry-Filled Cinnamon Muffins
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup sugar; 2 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 2/3 cup low-fat buttermilk; 1/4 cup margarine, melted; 1 egg, lightly beaten; Vegetable cooking spray; 1/4 cup seedless raspberry preserves; 1 tablespoon sugar; 1/4 teaspoon ground cinnamon

12 ingredients

3 steps

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/4 cup margarine, melted
1 egg, lightly beaten
Vegetable cooking spray
1/4 cup seedless raspberry preserves
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Directions

1

Combine first 5 ingredients in a medium bowl, and make a well in center of mixture. Combine buttermilk, margarine, and egg, and stir well. Add to the flour mixture, stirring just until moistened.
2

Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 1 teaspoon preserves into center of each muffin cup (do not spread over batter), and top with remaining batter.
3

Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; stir well. Sprinkle evenly over muffins. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack.