Raspberry-Filled Cinnamon Muffins
Heather Palmer
From: Cathy Palmer
ingredients
- 1 1/2 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup sugar
- 2/3 cup low-fat buttermilk
- 1/4 cup margarine, melted
- 1 egg, lightly beaten
- 1/4 cup seedless raspberry preserves
- 1 tbsp sugar
- 1/4 tsp ground cinnamon
directions
- 1
Combine flour, baking powder, salt, cinnamon and sugar in medium mixing bowl and make a well in center of mixture.
- 2
Combine buttermilk, margarine, and egg; stir well.
- 3
Add to flour mixture, stir until moistened.
- 4
Spoon about 1 tbsp batter into 12 greased muffin cups.
- 5
Spoon 1 tsp raspberries into center of each muffin cup and top with remaining batter.
- 6
Combine sugar and cinnamon, stir well.
- 7
Sprinkle evenly over muffins.
- 8
Bake for 20 mins at 400° or until muffins spring back when touched lightly in center.
notes
www.joycesfinecooking.com
Source: Heather Palmer
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