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.

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