Raspberry-Filled Cinnamon Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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.
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