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
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).