Raspberry-filled cinnamon muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | cup | Sugar |
| 2½ | teaspoon | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Low-fat buttermilk |
| ¼ | cup | Margarine, melted |
| 1 | Egg, lightly beaten | |
| Vegetable cooking spray | ||
| ¼ | cup | Seedless raspberry preserves |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Ground cinnamon |
Directions
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.
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.
Combine 1 tablespoon sugar and ¼ teaspoon cinnamon; stir well. Sprinkle evenly over muffins.
Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack. Yield: 1 dozen (serving size: 1 muffin).
Per serving: 155 Calories; 4g Fat (25% calories from fat); 3g Protein; 27g Carbohydrate; 16mg Cholesterol; 186mg Sodium Recipe by: Cooking Light, March 1995, page 144 Posted to MC-Recipe Digest V1 #422 by igor@... on Jan 28, 1997.