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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup sugar |
1 tablespoon sugar |
2 teaspoons baking powder |
1 1/4 teaspoons ground cinnamon, divided |
1/4 teaspoon salt |
1 egg, beaten |
2/3 cup buttermilk |
1/4 cup butter or 1/4 cup margarine, melted |
1/2 cup chopped fresh rhubarb or 1/2 cup frozen rhubarb, thawed and drained |
1/4 cup peaches or 1/4 cup apricot preserves |
Directions:
1. In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
2. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened.
3. Spoon 1 tablespoon of batter into nine greased or paper lined muffin cups.
4. Combine rhubarb and preserves; place 1 tablespoon in the center of each cup (do not spread).
5. Top with remaining batter.
6. Combine remaining sugar and cinnamon; sprinkle over batter.
7. Bake at 400 F for 20 minutes or until top of muffin springs back when lightly touched in centre.
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