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Recipe: Raspberry Filled Cinnamon Muffins

Breads - Muffins, Quick Breads
RASPBERRY FILLED CINNAMON MUFFINS

1 1/2 cups flour
1/2 cup plus 1 tablespoon sugar, divided use
2 1/2 teaspoons baking powder
1 1/4 teaspoon cinnamon, divided use
1/4 teaspoon salt
1 egg, slightly beaten
2/3 cup low-fat buttermilk
1/4 cup butter, melted
1/4 cup seedless raspberry preserves
1 tablespoon sugar
1/4 teaspoon cinnamon

Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

In bowl, mix flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon, and salt; make a well in center.

Mix egg, buttermilk and butter. Pour into well, stirring until moistened.

Spoon 1 tablespoon batter into prepared muffin cups coated with cooking spray. Spoon 1 tsp. preserves into center of each cup (do not spread). Top with remaining batter.

Combine the remaining sugar and 1/4 teaspoon cinnamon; sprinkle over muffins.

Bake 20 minutes or until muffins spring back when touched in center. Remove from pan; cool on wire rack.

Make 12 muffins
Source: Woman's World Magazine Aug. 1997
MsgID: 0219002
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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