Strawberry Muffins

By AnneS

Ingredients

• Topping:
• 1 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup buttermilk
• 1/4 cup butter or margarine, melted
• 1/2 cup finely chopped fresh or frozen rhubarb, thawed and drained
• 1/4 cup strawberry preserves
• 1 Tablespoon sugar
• 1/4 teaspoon cinnamon

Preparation

Step 1

In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 Tablespoon of batter into 9 greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 Tablespoonful in the center of each cut (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400 degrees for 20 minutes or until top of muffin springs back when lightly touched in the center.