Raspberry-Filled Cinnamon Muffins

By dashy_65

Ingredients

• 1 1/2 cups  all-purpose flour
• 1/2 cup  sugar
• 2 1/2 teaspoons  baking powder
• 1 teaspoon  ground cinnamon
• 1/4 teaspoon  salt
• 2/3 cup  low-fat buttermilk
• 1/4 cup  margarine, melted
• 1 egg, lightly beaten
• Vegetable cooking spray
• 1/4 cup  seedless raspberry preserves
• 1 tablespoon  sugar
• 1/4 teaspoon  ground cinnamon

Details

Servings 12

Preparation

Step 1

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° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack.

Nutritional Information
Calories:
153 (27% from fat)
Fat:
4.6g (sat 1g,mono 1.9g,poly 1.4g)
Protein:
2.6g
Carbohydrate:
25.7g
Fiber:
0.5g
Cholesterol:
18mg
Iron:
0.9mg
Sodium:
116mg
Calcium:
63mg