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Raspberry-Filled Cinnamon Muffins

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables, Grains Breads 12 Servings

INGREDIENTS

1 1/2 c All-purpose flour
1/2 c Sugar
2 1/2 ts Baking powder
1 ts Ground cinnamon
1/4 ts Salt
2/3 c Low-fat buttermilk
1/4 c Margarine, melted
1 Egg, lightly beaten
Vegetable cooking spray
1/4 c Seedless raspberry preserves
1 tb Sugar
1/4 ts Ground cinnamon

INSTRUCTIONS

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 1/4 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@digex.net on Jan 28, 1997.

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